It is commonly grown as a leaf vegetable, and is used as a fresh herbal garnish.

In northeastern India, it is commonly used in salads, salsas, or cooked with other vegetables, and as a garnish over side dishes. The tender roots can also be ground into chutneys along with dry meat or fish, chilies, and tamarind. It is taken raw as salad and cooked along with fish as fish curry. In Japan and Korea, its dried leaves may be used as an herbal tea, which is believed to have healing properties. It is called ドクダミ茶 ("dokudami-cha") in Japan.

In Vietnamese cuisine, it is called diếp cá, and it is used with grilled meat and noodle salad dishes. Fish mint may be used as a garnish with several Vietnamese dishes, such as spring rolls, and salads.