As you probably know, spinach is packed full of the good stuff (and no, I’m not talking Popeye strength here). So having a supply ready to use whenever you need it is vital. But how is this possible?
Can You Freeze Spinach?
Yes, you can freeze spinach for up to 6 months. To freeze spinach, you should blanch it before freezing it and then form it into cubes which can then be stored in freezer bags.
Do Does Spinach freeze well? Yes
Can you refreeze Spinach? No
How to Freeze Spinach
4
servings10
minutes5
minutes15
minutesThis is My Preferred Method for Freezing Spinach
Keeps the screen of your device ON
Ingredients
3 Handfuls of Spinach
Directions
- Blanch
Bring a large pot of water to a boil and prepare a bowl of ice water. Once boiling, place the spinach in the water for around 90 seconds. Remove the spinach from the boiling water and place it straight into the ice. - Drain and Dry
Now drain the spinach and squeeze it dry. - Portion Into Cubes
Push the blanched spinach into an ice cube tray. This will make it far easier to portion out. Place the ice cube tray into the freezer for 3 to 4 hours to allow your spinach to freeze solid. - Bag Up
Pop the cubes out of the tray and place them into a freezer bag. When you seal your bag, try to remove as much air from the bag as possible. You can do this by sucking the air out of the bag with a straw. - Final Freeze
Return the cubes to the freezer, and you’re good to go.
I avoid freezing creamed spinach. Instead, freeze the spinach, then cook it with butter and cream on the day you eat it. High-fat dairy products tend to split and lose their texture when frozen as the fat freezes faster than the rest of the liquid. This can ruin your food.
Although it is safe to freeze cooked spinach, you will find the texture is ruined by freezing it. The only exception is if the spinach is in a cooked dish like cannelloni.
If you have bought a bag of spinach from the supermarket, you shouldn’t throw it straight into the freezer. Instead, you’ll want to blanch it beforehand before squeezing it into cubes that can be frozen.
How Long Can You Freeze Spinach?
If you choose to blanch your spinach, then you can keep it in the freezer for 6 months before it will lose some of its flavours. If you have chosen not to blanch it, I highly recommend consuming your spinach within the first month or 2.
Although blanching involves a little extra time and effort, it will be well worth it for the long-term storage of spinach in the freezer.
Generally, spinach will last for between 7 and 10 days in the fridge. The leaves will begin to lose their deep green colour and then turn mushy when they go bad.
How Do You Defrost Spinach?
The good news is that you don’t need to defrost your spinach beforehand. You can use it straight from the freezer.
Place one cube of spinach per person into a pot over a low heat. Allow it to thaw. Once thawed through, you can add your other flavours and butter to the pan to finish cooking.
If you want to use spinach in a smoothie, this can be done straight from the freezer.
Yes, you can defrost the spinach cubes in the microwave. Pop the frozen spinach in a microwave-safe bowl, cover, and use the defrost setting, stirring every minute until it’s thawed.
Can You Refreeze Spinach?
I would not advise refreezing spinach. You’ll draw a lot of the flavour out, and you’ll often be left with mushy, gloopy spinach when you eventually eat it.
Instead, try to focus on thawing out a portion at a time to avoid unwanted waste.
Does Spinach Freeze Well?
I’ll admit, the first time I tried freezing spinach, I was worried about losing that fresh, crisp texture. But I quickly learned that the key to freezing spinach is blanching.
This quick dip in boiling water followed by a rapid cool-down in icy water helps to lock in that vibrant green colour and essential nutrients.
Once thawed, spinach will have a softer texture and release some liquid, which means it’s not ideal for salads anymore. But honestly, I love how versatile it becomes in my cooking.
It’s perfect for stirring into soups and stews. It also becomes the star ingredient in my favourite filled pasta dishes and omelettes.
Blanching is Vital!
Blanching is an easy way to lock in nutrients, colours and flavours. Although it would save you time, freezing spinach without blanching it is not a good idea for the long term.
Sources
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