Freezing spinach for best quality
Freezing preserves spinach for months but requires proper prep to maintain color and flavor. Blanching before freezing is recommended to lock in quality.
Blanch-and-freeze steps:
- Wash thoroughly, blanch in boiling water for 30–60 seconds, then shock in ice water.
- Drain and squeeze out as much water as possible in a towel or salad spinner.
- Portion into freezer bags or containers, pressing out air, and freeze flat for easy storage.
Quick-freeze alternative:
- For very quick prep, you can sauté briefly then cool and freeze, but blanching is the best for long-term texture and color.
Label with date and use within 6–12 months for best quality. Thawed spinach works great in cooked dishes like soups, sauces, and casseroles but may be too watery for raw applications.