Leaves and seeds are collected, dried and stored. They are later ground up into a powder and mixed with dough making bread which is delicious and soft to eat, and is given to patients of Zahdan/Meh Chomique (back ache or lumbago) especially to women during or after pregnancy to strengthen weak backs. It is also used as a flavoring agent in a variety of local dishes.

Local Name Shorom
Botanical Name Anethum graveolens
Part used Leaves and seeds
Locally used for Zahdan/Meh Chomique (back ache or lumbago) and as a flavoring agent.