Fennel seeds are sometimes confused with aniseed, which is very similar in taste and appearance, though smaller. Indians often chew fennel seed (or saunf) as a mouth-freshener. Fennel is also used as a flavouring in some natural toothpastes. Some people employ it as a diuretic, while others use it to improve the milk supply of breastfeeding mothers.

Many cultures in the Indian subcontinent and the Middle East incorporate fennel seed into their culinary traditions. It is an essential ingredient in the Bengali spice mixture Panch phoron and in Chinese five spice powders. It is known as saunf or moti saunf in Hindi & Urdu, mouri in Bengali, and shombu in the Tamil language.

Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado. One may also blanch and/or marinate the leaves, or cook them in risotto. In all cases, the herbaceous leaves lend their characteristicly-mild, anise-like flavour.