How do you store baby spinach in the freezer?

Eating fresh spinach is always ideal, but sometimes life gets busy and you don’t use up all the spinach you bought before it goes bad. Freezing spinach is a great way to preserve it for later use in recipes or smoothies. Here’s a step-by-step guide to properly freeze and store spinach so it retains its texture and nutrients.

Why Freeze Spinach?

Freezing spinach allows you to:

• Stock up when spinach is on sale or in season
• Prevent waste by freezing leftovers or excess fresh spinach
• Always have spinach on hand for recipes, smoothies, etc.
• Lock in nutrients by freezing at peak ripeness
• Enjoy farm-fresh flavor out of season

Properly frozen and stored spinach can last up to 8 months in the freezer before losing flavor or nutrition. Freezing spinach is more nutritious than canned spinach since there are no preservatives or added sodium. It’s also more economical than buying fresh spinach weekly.

Choosing Spinach for Freezing

Select fresh, crisp spinach leaves that are deeply green in color. Avoid spinach that is wilted, limp, or has yellow, brown, or slimy spots. The fresher the spinach, the better it will retain nutrients and texture when frozen.

Baby spinach is the best variety for freezing since the tender young leaves freeze well. Mature curly spinach or flat leaf spinach don’t freeze quite as nicely since the larger leaves can become mushy when thawed.

Make sure spinach is thoroughly dry before freezing. Any moisture on the leaves will cause ice crystals to form during freezing, damaging the spinach’s cell structure.

How to Prep Spinach for Freezing

Start with clean spinach. Rinse leaves and drain well in a colander. Gently pat leaves dry with paper towels or spin in a salad spinner.

Trim off thick stems, which can become slimy when frozen. The tender, thinner stems can be left intact.

Chop or tear spinach leaves into the desired size pieces. Whole leaves take up more freezer space. Chopped or torn spinach is easier to use for cooking or adding to smoothies.

Blanching Spinach Before Freezing

Blanching (briefly boiling then cooling in ice water) is recommended prior to freezing spinach. Blanching stops the activity of enzymes that can cause loss of flavor, color, and texture.

To blanch spinach:

1. Bring a large pot of water to a boil.
2. Add chopped spinach to boiling water and blanch for 1-2 minutes until spinach is wilted.
3. Drain spinach and immediately plunge into a bowl of ice water to stop the cooking process.
4. Let spinach chill in the ice bath for 2-3 minutes until completely cooled.
5. Drain spinach well and pat dry with paper towels.

Freezing Spinach Without Blanching

You can freeze spinach without blanching, though the texture and color will degrade faster. To freeze raw spinach:

• Wash, dry, and chop spinach.
• Spread leaves out in a single layer on a baking sheet.
• Freeze spinach for 30 minutes to 1 hour until frozen solid.
• Transfer to freezer bags or containers.

Packing Spinach for the Freezer

Pack prepped spinach into airtight freezer bags or containers, removing as much air as possible. Squeeze out air and seal bags. Rigid plastic containers are best for preventing freezer burn.

For easy portions, pack spinach into meal-sized bags or containers at 1-2 cups per bag. Flatten bags to thin layers for quick freezing.

Label bags or containers with contents and freeze-by date. Frozen spinach is best within 8 months for peak quality.

Freezing Spinach in Recipes

In some cases, it may be more convenient to freeze spinach incorporated into recipes:

• Pesto – Puree blanched spinach with olive oil, Parmesan, pine nuts, garlic, and basil.Freeze in ice cube trays for cubes of pesto to toss into recipes.
• Frittata – Saute spinach, onions, and seasonings. Mix with eggs and freeze in individual slices wrapped in plastic wrap.
• Soup – Prepare soup with spinach. Cool and freeze in meal-sized portions.

Thawing Frozen Spinach

Thaw spinach in the refrigerator overnight. For quick thawing, place freezer bag or container in a bowl of cold water. Change water every 30 minutes until spinach is thawed.

Cook raw spinach immediately after thawing. Using thawed spinach in cold dishes like smoothies is not recommended from a food safety standpoint.

Blanched spinach can be used without cooking. The blanching process deactivates enzymes and prevents further deterioration of texture and color during freezing.

Tips for Using Frozen Spinach

• Frozen chopped spinach is easy to measure for recipes without having to thaw the entire package.
• Blend frozen spinach into smoothies for an nutrient boost.
• Add frozen spinach to soups, pasta dishes, and casseroles at the end of cooking.
• Saute thawed spinach with garlic and olive oil for an easy side dish.
• Fold thawed spinach into cooked grains like rice, farro, or quinoa.

Storage Time for Frozen Spinach

For best quality, use frozen spinach within:

Storage Temperature	Storage Time
0°F / -18°C or colder (freezer)	8-12 months
0°F / -18°C to 10°F / -12°C (freezer)	6-8 months

Check for signs of freezer burn such as dry, brown spots. Discard if spinach shows excessive ice crystals, is mushy, or has an off odor or color.

Conclusion

Freezing spinach enables you to always have this nutritious leafy green on hand. Follow these tips for properly preparing, blanching, packing, and storing spinach to retain the fresh flavor and nutrients when frozen. With proper handling, frozen spinach can be kept for 8-12 months before losing quality. Keep your freezer stocked with versatile spinach to add nutrition, color, and flavor to smoothies, soups, pesto, egg dishes, grains, and more.