wild fennel v regular/domestic/Florentine . . . what is the difference?
I saw a recipe for a lemon vinagrette infused with wild fennel tops. Sounds nice, making a light fish dinner. I have the lovely dilly-looking stalks from organic fennel of the garden variety, leftover from a xmas dish. Will these work?
I'm in NYC, so don't you lucky Californians tell me to go pick some by the roadside.