Burdock root is very crisp and has a sweet, mild, and pungent flavour with a little muddy harshness that can be reduced by soaking julienne/shredded roots in water for five to ten minutes. 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. It also contains a fair amount of gobō dietary fiber (GDF, 6g per 100g), calcium, potassium, amino acids, and is also low calorie. Burdock is a traditional medicinal herb that is used for many ailments.