Not too many people would ever consider using the Radish as a juicing ingredient because it can be very potent and quite spicy. Most radishes in the U.S. are of the small red spherical variety, though there are a growing demand for the larger white radish from Asia that is often known as “Daikon“. This radish is shaped like a carrot rather than round and can grow to over a foot in length.

If you do use radishes as juicing ingredients, you may want to try and peel off the reddish outer skin if you can’t stand the spicy sting of it’s taste. Radishes have also been known to cause burping if too many are consumed (especially on an empty stomach). When mixing the juice of radishes with others, it needs to be used quite sparingly. Some people find it best to eat some sort of bread or crackers while drinking juice mixes that have radish in them.

Supposedly, the juice of radishes helps with skin problems and contains minerals and vitamins like Vitamin C and Folate. The strong and spicy juice will also help to clear out your sinuses in a hurry! One nice thing about the radish is that like carrots and other harder root vegetables, they keep fairly well in the refrigerator for long periods of time. The juice can be a good addition to vegetable juices that don’t have that much flavor or kick to them.

Juicing Buddies: goes with Potato, Carrot, Cucumbers, Peppers
Vitamins and minerals: Vitamin C, Potassium, Folate