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General Discussion 2

Bok Choy

crn | Nov 12, 2010 08:53 AM

I use bok choy....but sometimes it takes me a week to use it up. The one I have now is a week old (it's still crisp) but it has a lot of black/brown spots on the white part. Is it safe to eat? ISs that a form of mold or bacteria?

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