4 Ways to Freeze Spinach

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4 Ways to Freeze Spinach
4 Ways to Freeze Spinach

Spinach is often soft and shriveled after being frozen. However, because it retains nutrients and flavor, frozen spinach is great when added to smoothies and cooked dishes. Blanching spinach allows it to remain edible for a long time, but you can also freeze it without scalding. Freeze spinach in puree form if you want to use it exclusively for liquid meals.


Method 1 of 4: Washing Spinach

Freeze Spinach Step 1

Step 1. Soak fresh spinach leaves in cool, clean water in a large bowl

Use your hands to mix and separate the leaves when they are soaked. By separating them, you remove bruised leaves, weeds, insects, stones and dirt

Freeze Spinach Step 2

Step 2. Wash thoroughly

Pour the water into the sink and transfer the spinach to a colander. Wash spinach under running water for about 30 seconds.

If you're careful, the first wash will remove most of the dirt. For leaves that look dirtier, or to be even more careful, repeat the two steps twice more to remove as much dirt as possible

Freeze Spinach Step 3

Step 3. Dry carefully by placing the leaves in a salad centrifuge and rotating to dry as much as possible

  • Wrap the sheets in paper towels and squeeze out excess moisture if you don't have a centrifuge. After that, spread the sheets on a new layer of paper towels and let them dry for 10 to 15 minutes.
  • It is important to dry completely if you are going to freeze raw spinach and not blanched. But it's not very necessary if you're going to freeze the blanched or mashed spinach.

Method 2 of 4: Not scalded

Freeze Spinach Step 4

Step 1. Place spinach in freezer bags

Fill as much as possible, remove excess air and close the bag.

  • Don't be afraid to make the bag too tight. In fact, it's recommended to keep it tight so as not to allow excess air.
  • You can also use freezing containers. However, they don't work as well as bags because you won't be able to get the excess air out before you close them.
Freeze Spinach Step 5

Step 2. Store spinach in the freezer

It will remain edible for about six months.

  • When using it, thaw it in the refrigerator for hours. Squeeze out excess moisture before consuming the leaves.
  • Cell membranes will break down during freezing, which makes the thawed spinach too soft to be eaten raw. However, you can still add it to smoothies and cooked dishes.

Method 3 of 4: Scalded

Freeze Spinach Step 6

Step 1. Boil water

Fill a large pot with fresh water to cover all the leaves and place over medium-high heat until the water boils.

The traditional process preserves the spinach's color and flavor, but it can cause nutrient loss. To reduce this loss, try steaming by placing a steaming basket in boiling water

Freeze Spinach Step 7

Step 2. Blanch the spinach for two minutes

Soak all the spinach in the water and cover the pan. Watch the clock and remove after two minutes.

  • If you are using the steaming basket, place the leaves on top of it and cover it with a lid. The lid is needed to capture the steam and scald the spinach.
  • Note that the water will turn green when you blanched the spinach directly.
Freeze Spinach Step 8

Step 3. Transfer the leaves from the pan to a bowl of ice and water

Leave the spinach in water for two minutes.

Fast transfer stops the cooking process and stops the loss of nutrients, while preserving the color and flavor of the spinach

Freeze Spinach Step 9

Step 4. Dry the spinach in the salad centrifuge

Turn on the appliance and let it spin until the leaves are very dry.

Place the leaves in a large colander over a dry paper towel if you don't have a centrifuge. Let it dry for 20 minutes and use more paper towels to remove excess moisture

Freeze Spinach Step 10

Step 5. Place spinach leaves in freezer bags

Remove as much air as you can from the bags before closing them.

You can use plastic containers instead of bags, but this increases the risk of freezer burn as you won't be able to get the excess air out

Freeze Spinach Step 11

Step 6. Store spinach in the freezer for long term

Spinach should remain edible for nine to 14 months if it has been prepared and blanched correctly.

Thaw spinach in the refrigerator for several hours before using it. Because unfrozen spinach becomes shriveled, it should not be eaten raw, but can be used in smoothies and cooked dishes

Method 4 of 4: Puree

Freeze Spinach Step 12

Step 1. Mix six parts spinach with one part water in a blender

Cover and process until spinach becomes a thick, uniform puree.

  • In some blenders, be careful not to fill more than half so that the blades correctly access the contents.
  • You just need to add enough water to make the blender work. If it doesn't work well with the initial amount of water, add small amounts.
Freeze Spinach Step 13

Step 2. When the puree is evenly poured, pour into ice pans or other pans

Fill only 6mm of each compartment.

  • Use muffin or candy tins if you don't have ice tins available.
  • Silicone molds and trays are the best option, but plastic versions can also be used.
Freeze Spinach Step 14

Step 3. Freeze

Place the filled molds in the freezer for about four hours or until the puree is completely frozen.

Freeze Spinach Step 15

Step 4. Transfer solid puree to freezer bags

Remove excess air from the bags before closing them.

Let the molds thaw at room temperature for a few minutes if you have difficulty removing the cubes. Try again when the sides and bottom are softer, but before the cubes melt

Freeze Spinach Step 16

Step 5. Freeze when necessary

Store for up to one year.

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