Its stalks were formerly blanched and eaten like celery, but it is now mostly cultivated to make a sweetmeat from them when young and tender.  They are also candied by the confectioners.

It is cultivated for its seeds, and its leaves which are occasionally used as a garnish, and for seasoning like fennel.  The seeds have a fragrant agreeable smell, and a sweetish pleasant taste.  They are useful in weakness of the stomach and bowels, in dyspepsia, and colic, and in restoring the tone of the stomach generally.