You can use the links below to jump through this article if you need help with how to go about freezing spinach, how to defrost it or whether it’s actually worth doing in the first place:
How to Freeze Spinach
Before you get to preparing and freezing your spinach, the first thing you need to do is make sure it is completely cleaned thoroughly. Submerge it into cold water in a colander, give it a good scrunch to ensure the water gets in to all the cracks, then drain.
Bring a large pot of water to a boil. While waiting for the water, also prepare a bowl of ice water. Once the water is boiling, you need to blanch the spinach. You want to place the spinach in the boiling water for between 90 and 120 seconds. Any longer and you’ll cook it too much. Remove the spinach from the boiling water and place it straight into the ice water.
- 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 freezer 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.
This is a method for freezing we love to use for all leafy greens from kale and cavolo nero to swiss chard and beetroot tops.
3 Tips for Freezing Spinach
Now you know how to freeze it, we’ve got our 3 top tips which we strongly recommend following when freezing spinach to have the best results:
- Blanch It – Blanching for a minute will lock in flavour, colour and texture. It does take time, but it is well worth the effort in the longer term.
- Portion into Cubes – Freezing spinach is cubes makes it easier to grab a portion at a time. Ideally, you need to find an ice cube tray with large slots.
- Try Mixing With Other Greens – If you like to add a hit of green to your smoothies, then try mixing spinach with other leafy greens. You can then pop a cube of mixed greens into your next smoothie.
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, we would highly recommend consuming your spinach within the first month or two.
You Can Freeze Spinach for up to 6 Months
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.
Can You Refreeze Spinach?
We 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?
Provided that you take the time to blanch and prepare your spinach, it does freeze well. You’ll be hard pushed to tell the difference between fresh and frozen spinach if you consume it within 6 months.
If you’ve still got questions about freezing spinach or spinach in general, then these may help:
Can You Freeze Spinach Soup?
You certainly can freeze spinach soup. Just bag it up and place it in the freezer. We’ve actually written extensively about freezing soup here.
Can You Freeze Spinach Without Blanching?
You can… However, we would advise against it. By blanching, you help the spinach to retain its goodness, colour and flavour. If you choose not to blanch the spinach, then try to consume it from the freezer in the first couple of months.
Can You Freeze Creamed Spinach?
We would avoid freezing creamed spinach. Instead, freeze the spinach, then cook it with the butter and cream on the day you’re eating it.
High-fat dairy products tend to split and lose their texture when frozen as the fat freezes at a different rate to the rest of the liquid. This can ruin your food.