Not much, as it turned out. Of the 43 gardening books that grace my shelves, only two besides the Encyclopedia of Organic Gardening mentioned radish greens. Shepherd Ogden informed me that they "are a well known herbalist's purgative, and thought to strengthen the kidneys."

And the fourth edition of the Garden Seed inventory noted four radishes that produce tops especially suitable for eating: Bisai, Cerise, Lo Bok and White Icicle.

However, if the tops were slighted, the bottoms are not. Virtually every book I checked discussed radishes, some in mind-numbing detail. It turns out that there are 150 varieties available to the home gardener. And these radish seeds are not merely languishing on store shelves, for this vegetable is among the top 10 Americans grow. Hard to believe, but apparently every January there are people who lust after pink fleshed (Bartender Red Mammoth), salmon skinned (Rave Longue Saumonee), green shouldered (Chinese Greenskin), apple tasting (Jumbo) or oblong (Pontvil) radish seeds.

Raphanus sativus is native to southern Asia, and its peppery virtue wore extolled in written documents as far back as 1000 A.D. The common name originates from the Latin word meaning root, radix. Today radishes are used in dishes all over the world; I have eaten them piled high on buttered French baguettes, in Asian stir-fry, and as a breaded and fried side dish at an English restaurant.

Whether you eat the roots, as I have, or the tops, a'la Helen Brown, one of the nicer aspects of radishes is that most types grow unbelievably quickly. Why, even the most procrastinating gardener could still manage a crop before this summer is over--as long as they stick with those labeled "early variety," which mature within three weeks to a month.

"Mid-season" on the package means 40 to 60 days to completion, while those bearing the description "late" or "winter" will take 60 to 70 days.

Unlike those vegetables which must be planted in a certain formation or density in order to insure pollination, radishes will thrive in pots, small corners and between larger plants. If, however, you have an inner need for military precision, early variety radishes will do equally well set 2 inches apart in rows that are half a foot apart.

Mid-season types, which tend to be larger, need 4 inches of room between each plant and rows that are 10 to 12 inches apart; late radishes do best when 5 or 6 inches apart in rows that are separated by 15 to 18 inches.

All radishes, no matter how long the life span, require similar conditions: plenty of moisture, cool temperatures, a fair amount of sunlight and soil that does not resemble cast iron. Obviously, the more well-worked the better, but radishes can conquer dirt that will make other vegetables wither and die. In fact, many gardeners plant radishes between more fragile seeds, knowing that the quickly germinating (about three days) globes will break ground for less hardy crops.

Like all root crops, radishes need a soil rich in phosphorus and potassium. If you dig up large, luscious greens only to find globes that look like deflated balloons, the culprit is probably too much nitrogen. If the globes are there but chewed up, the problem is root maggots. Mixing wood ashes into the top layer before planting will ward off those pests, and add potassium in the process. (Root maggots should not be a problem this late in the season.)

Be sure to water well and consistently, as thirst slows growth and produces hot and woody radishes. Leaving them in the ground too long will also bring out an unwelcome toughness, so check your crops every two or three days. Eaten in their prime, radishes provide vitamin C and plenty of fiber.

Some people fear growing radishes because their taste for them wanes after two or three days of eating, and they only last a week or so when the tops are trimmed and the roots are bagged in plastic and placed in the fridge. But radishes are fair long-term keepers, providing they are layered in damp sawdust or straw and kept cool. You can even wait to pull them for storage until after the first light frost or two.

If you were prudent enough to plant only a bit more than your immediate needs, be sure to keep the seeds for another gardening season--stored properly, radish seeds will last at least four years and often much longer. You can also bring them to life in the dead of winter as lively flavored sprouts.