The most popular Indian spice is the seed of Foeniculum vulgare. It is extensively grown in temperate and tropical areas of the world for its flavorful fruits, which are used in cooking. It is a good source of calcium, vitamins, iron, magnesium, dietary fibre, proteins, and other nutrients. Additionally, it has antibacterial, antioxidant, and anti-inflammatory properties. The objective of this study was to evaluate the phytoconstituents of Foeniculum vulgare seed extract in various solvents and to ascertain the antibacterial activity of the hydro-methanolic extract of Foeniculum vulgare seed against gram-positive bacteria, including Bacillus subtilis, Staphylococcus aureus, and Enterococcus, as well as gram negative bacteria, including P. aeruginosa, K. pneumoniae, and E. coli. The antibacterial activity was assessed using agar disc diffusion methods, and phytochemical tests were based on visual observation of the change in colour or precipitate development with the addition of particular reagents. According to the findings, gram positive and gram negative bacteria are both susceptible to the antibacterial effects of a methanolic extract of Foeniculum vulgare seed. We came to the conclusion that the Foeniculum vulgare seed extract has potent antibacterial activity against food-borne pathogens, making it useful for everyday use in the food and pharmaceutical industries as well as for everyday life.