When you see this herb that contains the smell of ‘anise, we think it is dill, but its taste and flavor are completely different. The homeland of the tangle, whose seeds, leaves and branches and roots are used, is from the same family as carrots and parsley, and is grown in culture in eastern Europe and in the Aegean and the Mediterranean in Anatolia. Tender sprouts, seeds and leaves are used in cooking. Although the most favorable method of cooking by the Cretans is not seasoned with lamb meat, it is put in mixed herb roasts and pastries in the Aegean and Mediterranean. Boiled in boiling water is served as a salad with garlic lemon and olive oil sauce, it is also nice with yogurt if desired. It is used in fish and other meat dishes, it is compatible with legumes. It is used in spaghetti sauces, salad dressings, potato salad, steamed fish such as salmon and sea bass, mushroom sauces. Circassian chicken, lamb, grilled fish, zucchini are used in some types of cakes and canned food. The seeds can be drunk by brewing like tea, the seeds of the plant are rich in protein and fat. It is used in stomach and intestinal diseases among the people. It has a degassing feature. Because of its milk-enhancing feature, breastfeeding mothers use it, it is appetizing, facilitates digestion. It has urine and expectorant feature. Fennel contains a high amount of potassium and sodium. Other known names of fennel, also known by its name; It is a shake-up, irritant, secondary, shellac, yeast, sweet anise, tender and tangle. Fennel also has a soothing, relaxing effect. The seeds can be brewed as tea.