Yam with long buds can be eaten, but it is generally not recommended. Yam will not produce toxic components after germination, and it is generally edible if it is not mildewed. However, the nutritional components of germinated yam may change, the taste is worse than that of ungerminated yam, and the nutritional value is reduced. If there is no special demand, it is generally not recommended to eat. If you want to eat the sprouted yam, it is best to completely cut off the sprouted part, then peel it, and then soak it in clear water for a period of time. When cooking, you can fully cook the yam at high temperature before eating it, so as to reduce the influence of germination on the taste of yam to a certain extent. The first measure for the preservation of yam, normal temperature preservation, has now entered winter, and the temperature is generally low, so we can preserve the inexhaustible yam at normal temperature, but there is a prerequisite, that is, to ensure that it is protected from light. Because an important factor in the long bud of yam is light. The specific method is to put yam in a breathable non-woven bag and put it in a cool and ventilated place. Be careful not to use airtight plastic bags or other tools with good sealing, because yam will breathe and produce moisture, which makes yam in a humid environment and easy to rot. Of course, we can also wrap yam in newspaper or absorbent paper, then put it in a dark bag and seal it for preservation. It is also possible. The second trick, cold storage at low temperature can prolong the storage time of yam. According to statistics, yam can be kept for one year at 4- 10 degrees. So if it is a relatively small amount of yam, it is still very good to put it in the refrigerator for preservation. The specific method is to wrap the yam with absorbent paper, then put it into a plastic bag, squeeze out the air inside, and fasten the bag mouth. Just put it in the refrigerator and keep it cold.