Some of you may stop reading at the mere mention of the word, so let me get it over with: radish.

The poor, lowly radish is among the most unwanted, unappreciated garden vegetables, no doubt. Why then is it one of the easiest to grow? Radishes will grow practically anywhere in virtually any type of soil with very little attention. Untreated seeds sown with a bit of water in a ventilated plastic bag easily produce zesty sprouts. Seeds sown in the garden up until four weeks before the first fall frost produce luscious, peppery, hot and spicy roots.

The radish most likely originated in China about 700 B.C. From there it moved to Japan and, over time, made its way through trading to the Middle East and Mediterranean regions. By the 1500s, several varieties of radish were being grown in England. Noted herbalist John Gerard suggested in his 16th century writings that the radishes grown then were similar to the ones available today. He described them as being either long or short, straight or round, and white, red or black.

Gerard’s notions of the benefits of radishes haven’t withstood the test of time, however. He believed that the radish should be used as a remedy for kidney stones, facial blemishes or intestinal worms. His medicinal theories were unfounded, it turns out, relegating the radish to the table for culinary enjoyment alone.

Indeed, today, in various parts of the world, the radish is widely enjoyed. It is a most popular vegetable in Japan, although differently shaped than our popular varieties and called “daikon.” Some of the favorite varieties used in that island nation weigh as much as 70 pounds. During Oktoberfest in Munich, Germany, thinly sliced white radishes are served with salt as a nibbler to accompany the famed draft beer. In France, slices of a white tipped, red radish are served along with crisp, buttered bread as an appetizer.

Here in America the radish is probably most commonly found on the top of a salad. Yet, whatever its use, it is easy to grow. Radishes come in interesting shapes and forms – from stout, rounded or oval and red-skinned with pure white flesh to long and tapered with creamy white skin and flesh. Radishes can be tiny or – grown from heirloom seed available from seed savers around the nation – enormous.

Radish seeds will germinate in cool soil, but prefer a soil temperature above 60 F. Seedlings usually emerge in less than a week. For a late-summer sowing of the spicy root crop, simply cultivate the soil and sow seeds at least 1/2 inch apart, to a depth of 1/2 inch. Lightly cover seeds with fine soil and firm the soil in place. Seeds sown too closely together will yield lots of leaves, with small, poorly formed roots. Space your radish rows 12 inches apart.

Supplement rainwater with irrigation water, since radishes require a fairly constant supply of water to germinate and form well. Since a few radishes go a long way for most people, successive sowings of a small amount of seed every week or so might make more sense than sowing an entire seed packet all at once.

Diana George Chapin is the NEWS garden columnist. Send horticulture questions to Gardening Questions, RR1, Box 2120, Montville, ME 04941, or e-mail them to dianagc@ctel.net. Selected questions will be answered in future columns. Include name, address and telephone number.