Buzz
If you have fresh spinach (rau bó xôi) that you want to save, freezing is an excellent way to preserve this leafy green. Although the texture of spinach may change after freezing, its nutrients and flavor remain intact. If you plan to use the spinach within 6 months, you can freeze it fresh. However, for longer storage, it’s best to blanch the spinach before freezing. You can also puree it beforehand to make it easier to use in smoothies, soups, and other dishes!
Steps
Freezing Fresh Spinach
Wash the spinach in a bowl of cool water. A crucial step is to clean fresh spinach thoroughly to remove dirt and bacteria. Place the spinach in a bowl of water and gently swirl it around to ensure it’s properly cleaned.
- Remove any wilted, damaged, or slimy leaves.
Use paper towels to press and dry the spinach. Shake off excess water and wrap the spinach in a stack of paper towels. Gently press the towels to remove moisture, then replace them with fresh ones to dry the spinach as thoroughly as possible.
- You can also use a salad spinner if available.
Cut the spinach into bite-sized pieces if the leaves are large. For bigger leaves, you may want to tear them in half for easier consumption. Although frozen spinach softens when thawed, large pieces can still be difficult to eat.
- You might also want to remove tough stems and veins while cutting the spinach.
- If freezing baby spinach, there’s no need to cut or remove stems.
Freeze the spinach in a zipper bag and label it. Place the spinach in a freezer bag, pack it tightly, and close the zipper almost completely. Squeeze out as much air as possible without crushing the spinach. Seal the bag and place it in the freezer. Spinach can be stored this way for up to 6 months.
- If using a rigid container, try to fill it completely. However, avoid packing the spinach too tightly, as it may expand when frozen.
Label the bag and freeze it. Don’t rely on memory to track how long the spinach has been in the freezer or even what’s inside the bag. Use a marker to write directly on the bag if there’s space, or write on a sticky label and attach it. Place the bag in the freezer once labeled. Spinach will stay fresh for up to 6 months this way.
- If using a rigid container, label the lid.
- To thaw the spinach, leave the bag in the refrigerator overnight.
Blanch Spinach Before Freezing
Wash the spinach in cool water to remove dirt, then let it drain. Before blanching, thoroughly rinse the spinach to eliminate dirt, bacteria, or pesticides. Transfer the spinach to a colander to drain, but there’s no need to dry it completely.
- If blanching homegrown spinach, wash it in a bowl of water to ensure it’s free of bugs or garden debris.
- Store-bought spinach is often pre-washed, but it’s still a good idea to rinse it again.
Did you know? Blanching before freezing helps preserve nutrients for a longer time!
Remove tough stems and tear the spinach into bite-sized pieces. If the leaves are larger than desired, tear them in half or cut them into smaller pieces as preferred. Also, discard long stems and remove the central veins from larger leaves.
- There’s no need to tear smaller leaves.
Bring a large pot of water to a boil. The amount of water depends on the quantity of spinach you’re blanching. Generally, you’ll need about 8 liters of water for every 0.5 kg of spinach.
- Avoid filling the pot more than ¾ full. Overfilling may cause the water to boil over and leave no room for the spinach.
Fill a large bowl with ice water while the pot boils. While waiting for the water to boil, prepare a large bowl by filling it halfway with ice cubes, then add cold water to cover the ice.
- Leave enough space in the bowl to add the spinach later.
Stir the spinach when the water boils and cover for 2 minutes. Carefully add the spinach to the boiling water and use a long-handled spoon to submerge it. Stir until the water returns to a boil, then cover and cook for 2 minutes.
- If preferred, you can use a steaming basket to hold the spinach, making it easier to remove after blanching.
- Avoid leaving the spinach in the water for more than 2 minutes, as it can become mushy.
Soak the spinach in an ice water bath for 1 minute. Use a slotted spoon to transfer the spinach from the boiling water to the ice bath. Check the water temperature; if it feels warm, add more ice.
- Be careful to avoid splashing hot water on yourself!
Drain the spinach in a colander. After cooling, transfer the spinach to a colander to drain. You can gently shake or tap the colander to speed up the process.
- A salad spinner can also be used to dry the spinach if available.
Spread the spinach on paper towels and pat dry. To remove excess moisture, lay the spinach on a thick stack of paper towels and use additional sheets to blot it as dry as possible.
- This step improves the texture of the frozen spinach.
Place the spinach in a zipper bag and remove as much air as possible. Divide the spinach into meal-sized portions. Air in the bag can cause freezer burn, so squeeze out all the air before sealing the bag tightly.
Tip: Dividing the spinach into portions beforehand ensures you only thaw what you need for each meal.
Label the bag and freeze for up to 1 year. Write the freezing date and “spinach” on the bag to avoid forgetting what’s inside. Use the spinach within 10-12 months for the best quality, though it remains safe to eat as long as it’s stored at -18°C.
- To thaw, place the spinach in the refrigerator overnight. For faster thawing, run the bag under cool water for 10-15 minutes or until fully thawed.
Freezing Pureed Spinach
Thoroughly wash the spinach in a bowl of cool water. Swirl the spinach for 1-2 minutes to remove dirt and bacteria, then rinse under cool running water to ensure it’s completely clean.
- Always wash spinach before pureeing and freezing.
Add the spinach to a blender with 2 tablespoons (30 ml) of water. If pureeing a large amount, fill the blender with spinach in batches, adding water to help blend evenly.
- A food processor can also be used if preferred.
Recipe Suggestion: Try replacing water with orange juice or coconut water if you plan to make frozen spinach cubes or baby food!
Blend the spinach for about 30 seconds or until smooth. Depending on the blender, it may take 30-60 seconds to achieve a smooth consistency, but you can blend longer if needed.
- If you have a juicer, it can produce a finer and more uniform liquid.
Portion the pureed spinach into bags, jars, or ice cube trays. For easy thawing, divide the spinach into meal-sized portions, baby food containers, or pour it into ice cube trays to create small cubes.
- If using ice cube trays, freeze the spinach first, then transfer the cubes to a freezer bag or container. This way, you can reuse the trays as needed.
Freeze the pureed spinach for up to 1 year. If stored at -18°C, the spinach remains safe to eat while frozen. However, its quality is best within 10-12 months. To thaw, leave it in the refrigerator overnight.
- No need to thaw if using the spinach in a cold smoothie. Just add the frozen cubes directly to the blender – they can even replace ice. You can also drop the frozen cubes directly into hot soups or simmering dishes, as the heat will quickly melt them.
What You’ll Need
Freezing Fresh Spinach
- Bowl/basin
- Water
- Paper towels
- Freezer bags
- Marker
Blanching Spinach Before Freezing
- Colander
- Large pot with lid
- Water
- Large bowl
- Ice
- Slotted spoon
- Paper towels
- Freezer bags
- Marker
Freezing Pureed Spinach
- Bowl/basin
- Water
- Blender or food processor
- Ice cube tray or freezer bags
Tips
- Frozen spinach becomes too soft for salads but works wonderfully in dishes like pasta, soups, sauces, and more!
