[11] The capitula are surrounded by an involucre made out of many bracts, each curving to form a hook, allowing the mature fruits to be carried long distances on the fur of animals.

The minute, sharply-pointed, bristly pappus hairs easily detach from the top of the achenes and are carried by the slightest breeze – attaching to skin, mucous membranes, and eyes where they can cause severe dermal irritation, possible respiratory manifestations, and ophthalmia.

[10] This species is native to the temperate regions of the Old World, from Scandinavia to the Mediterranean, and from the British Isles through Russia, and the Middle East to India, China, Taiwan and Japan.

[10] Greater burdock root is known as niúbàng (牛蒡) in Chinese, which was borrowed into Japanese as gobō and Korean as ueong (우엉), and is widely eaten in Japan, Korea and Taiwan.

A popular Japanese dish is kinpira gobō, julienned or shredded burdock root and carrot, braised with soy sauce, sugar, mirin and/or sake, and sesame oil.

Burdock root can also be found as a fried snack food similar in taste and texture to potato chips and is occasionally used as an ingredient in tempura dishes.

In the second half of the 20th century, burdock achieved international recognition for its culinary use due to the increasing popularity of the macrobiotic diet, which advocates its consumption.