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?
The little tiny speckles which don't come off seem perfectly ok to eat IMO. When I cook with bok choy it always has those and we have never gotten sick from it. However, I have no idea what it is...
I have eaten it like that (cooked).....because I think maybe the cooking kills whatever it is, but now I just want to add it to a salad (I love it raw ).
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