While fennel seed is native to the Mediterranean, it’s known across the globe as a natural digestive aid and breath freshener. But that’s only part of the appeal of the green-yellow, anise-scented seeds. Use the whole seeds in baking on homemade seeded crackers. Mediterranean cooks often use it in vegetables and fish and shellfish dishes. Fennel seed pairs well with meat, especially lamb and pork – first crush the seeds before adding to a marinade or spice rub. To release the seed’s fragrant oils, toast in a dry skillet before using.