Freeze Your Greens: The Ultimate Guide to Freezing Spinach


Spinach is a leafy green vegetable loaded with essential vitamins and minerals. But its short shelf life can sometimes lead to spoilage. If you've ever wondered "Can you freeze spinach?", the answer is a resounding yes! Freezing is a fantastic technique to preserve spinach's goodness and prevent food waste.

This blog post will equip you with everything you need to know about freezing spinach, including:

  • The benefits of freezing spinach
  • Different methods for freezing spinach
  • Step-by-step instructions for freezing spinach (with and without blanching)
  • Tips for optimal freezing and storage

Why Freeze Spinach?

Freezing offers several advantages over storing fresh spinach:

  • Extended Shelf Life: Fresh spinach typically stays good for only 3-5 days in the refrigerator. Frozen spinach, on the other hand, boasts a shelf life of up to 3 months (or 6 months if blanched)! This provides incredible flexibility for meal planning and reduces the risk of spoilage.
  • Preserved Nutrients: Freezing spinach soon after purchase locks in its vital nutrients, including vitamins A, C, and K, as well as folate and iron. This ensures you're getting the most nutritional bang for your buck.
  • Convenience: Having frozen spinach on hand is a lifesaver for busy schedules. Simply toss it into soups, stews, smoothies, or stir-fries for an instant nutrient boost.

Conquering the Freeze: Two Methods for Spinach

There are two main methods for freezing spinach: freezing directly (without blanching) and blanching before freezing. Both methods are effective, with slight variations in prep time and storage duration.

Method 1: The Speedy Freeze (No Blanching Required)

This method is perfect for those seeking a quick and easy solution. Here's what you'll need:

  • Fresh spinach
  • Colander
  • Salad spinner (optional)
  • Freezer bags
  • Permanent marker


  1. Wash the Spinach Thoroughly: Begin by meticulously washing the spinach to remove any dirt or debris.
  2. Dry Meticulously: Excess moisture is the enemy of frozen vegetables! Gently pat the spinach leaves dry with paper towels or use a salad spinner to eliminate as much moisture as possible.
  3. Portion and Pack: Divide the dried spinach into freezer-safe bag portions based on your anticipated recipe needs. Squeeze out any remaining air from the bags before sealing them tightly.
  4. Label and Freeze: Using a permanent marker, label the bags with the date of freezing. Place the labeled bags in the coldest part of your freezer for up to 3 months.

Method 2: The Blanch and Freeze (For Extended Shelf Life)

Blanching is an optional step that involves briefly cooking the spinach to stop enzyme activity. This method is recommended if you plan to store the frozen spinach for a longer duration.


  • Fresh spinach
  • Large pot
  • Ice bath (large bowl filled with ice water)
  • Slotted spoon
  • Freezer bags
  • Permanent marker


  1. Give it a Bath: Wash the spinach thoroughly as in Method 1.
  2. Bring the Heat: Fill a large pot with water and bring it to a roaring boil.
  3. Blanch the Spinach: Add the spinach to the boiling water and blanch for 1-2 minutes, depending on the leaf size.
  4. The Ice Age Cometh: Immediately transfer the blanched spinach to the prepared ice bath to halt the cooking process.
  5. Squeeze Away Excess Moisture: Once cool, use a slotted spoon to transfer the spinach to a clean kitchen towel or paper towels. Squeeze out as much excess moisture as possible.
  6. Portion, Pack, Label, and Freeze: Following steps 3 and 4 from Method 1, portion the spinach, pack it into freezer bags, label with the date, and freeze for up to 6 months.

Top Tips for Freezing Spinach Like a Pro

  • Freeze Fresh is the Key: For optimal results, freeze spinach at its peak freshness. Wilted or limp spinach won't freeze well.
  • Portion Control is King: Dividing spinach into recipe-specific portions prevents thawing more than necessary.
  • Expel the Air, Embrace the Freeze: Removing as much air as possible from the freezer bags minimizes freezer burn.
  • Embrace the Label: Labeling the bags with the date guarantees you can prioritize using the oldest spinach first.
  • Frozen for Cooked Dishes: Frozen spinach is best suited for cooked applications like soups, stews, and smoothies. The texture won't be the same as fresh spinach for salads.