How to blanch spinach for salads and freezing?

Blanching for salads and long-term storage

Blanching sets color, softens leaves just enough for salads, and prepares spinach for freezing by inactivating enzymes that cause quality loss. Use a large pot of rapidly boiling salted water and an ice bath to stop the cook instantly.

Basic blanching steps:

1. Bring a big pot of water to a rolling boil and have a bowl of ice water ready.
2. Add spinach in handfuls and boil 30–60 seconds until bright green and slightly softened.
3. Immediately transfer to the ice bath to cool and stop cooking.
4. Drain well and squeeze or spin dry before using or freezing.

Notes for freezing: dry the spinach as much as possible, portion into airtight containers or freezer bags, label with date, and freeze flat. For salads: after chilling, pat leaves dry and use in composed salads or dress lightly to keep texture.

Blanching time depends on leaf size; baby spinach needs closer to 30 seconds while mature leaves may take the full minute. This method keeps color, flavor, and nutrients intact.