Fennel is basically used as a culinary herb. Its seeds are added to fish and other dishes. The shoots and stalks of the cultivated variety are eaten both raw and cooked. Herbalists, as well as scientific evidence, attests to the plant's antispasmodic properties. A teamade from its crushed seeds is used to treat indigestion and cramps. In regiions where fennel is plentiful, beekeepers grow it as a honey plant.