Who hasn’t experienced the frustration of tossing a slimy veggie due to improper storage technique? It’s an issue that can be hard to get a grip on and expensive, too.

I’ll do whatever it takes to preserve the just-picked freshness of My Twenty Bag, like popping greens with stems in a cup of water just like you would a bouquet of flowers to perk up droopy leaves. And The Twenty Bag founding farmer Harleston Towles supplies handy advice in his breakdown of each bag. But there’s no such thing as too much good advice, right?

This morning, I found a terrific guide in The New York Times for storing all manner of fruits and vegetables. Leafy greens, lettuces, root vegetables, citrus—over two dozen items are covered in-depth, with rules on whether to refrigerate or not, which compartment to house in, the right type of storage bag, if any, to use, the list of tips goes on! And to top it off, the author backs up the run down with a color coded chart you can print and keep on hand for quick reference.

Keeping your produce fresh and reducing waste just got a lot easier. Read on! How to Keep Your Produce Fresh for Weeks (Hint: It’s Not Always in the Fridge)