How to freeze spinach properly?

Blanching and flash-freezing for best texture

Freezing preserves spinach for months, but to retain color, flavor, and nutrition it’s best to blanch first. Bring a large pot of water to a boil, prepare an ice bath, and add washed spinach to the boiling water for 30–60 seconds (baby leaves need less time). Immediately transfer to the ice bath to stop cooking.

Drain thoroughly and squeeze out excess water using a clean towel or in a salad spinner. Portion the spinach into usable amounts and lay flat on a baking sheet lined with parchment. Freeze until solid (flash-freezing), then transfer to airtight freezer bags or containers. Remove as much air as possible to avoid freezer burn.

Storage tips:

• Label with date; use within 10–12 months for best quality.
• Frozen spinach is best used in cooked recipes (soups, casseroles, smoothies, dips). Thawed frozen spinach will be watery and soft.
• If you skip blanching, expect some color and nutrient loss and a shorter freezer life, but it’s still usable for many cooked dishes.