Radish and Daikon originate from the temperate and semi‑arid regions of Eurasia, where early forms emerged from wild brassicas and were already cultivated in ancient cultures. Over long periods they spread into various regions and developed distinct local types adapted to specific conditions. Their diversity ranges from small, round or elongated radishes to strong white, red‑fleshed or purple rettich, as well as regional speciality forms showing different colours, sizes and skin textures.

In subtropical climates, radish and rettich thrive particularly well during the milder seasons, as they find stable and balanced conditions there. For warmer periods, there are varieties that tolerate higher temperatures and reliably maintain root quality. In temperate regions, all of our traditional and historically preserved open‑pollinated varieties perform reliably, growing evenly in cooler conditions. Radish and rettich therefore show broad ecological versatility and find suitable conditions across many climate zones.