🥬 How To Freeze Spinach (Without Ending Up With Swamp Sludge)

Spinach doesn’t mess around. It grows fast, it wilts faster, and if you’ve ever tried to keep it fresh for more than a few days… you already know how this story ends.

But here’s the fix: freeze it while it’s good.

I make a green smoothie with baby spinach about 300 mornings a year. Freezing spinach is how I keep my stash strong—and my breakfast on track—long after the local harvest ends.

Whether you’ve got a garden full of greens or just scored a deal at the farmstand, this is how you save it right.

First, Decide: Blanch or Don’t?

You’ve got two paths. Both work—but they serve different needs:

🔥 The Long-Haul Method (With Blanching)

Best for: Cooking, long-term storage (up to 12 months)

Pros:

• Preserves color, flavor, and nutrients

• Less likely to get slimy

• Great for sautés, soups, stews, and casseroles

Cons:

• Extra step (boil, chill, dry)

• Slight texture softening

😎 The Lazy Freeze Method (No Blanching)

Best for: Smoothies, quick freezer stash (2–3 months)

Pros:

• Fast and easy—just wash, dry, freeze

• Keeps that raw edge for smoothies

• No boiling or cooling needed

Cons:

• Shorter freezer life

• More likely to get soggy if used for cooking

• Slight nutrient loss over time

🔪 Punk pick: I freeze both ways. Blanched for cooking. Raw for smoothies. Stay ready.

🔪 Step-by-Step Instructions

Step 1: Wash Thoroughly

Spinach grows close to the dirt and holds grit like a secret. Rinse in cold water, swish it around, and repeat if needed. A salad spinner works, or just pat dry with towels.

Step 2: If Blanching, Do It Fast

• Bring a big pot of water to a boil.

• Drop in spinach for 30–40 seconds.

• Remove and shock in an ice bath immediately.

• Drain and squeeze out as much water as possible.

If you’re skipping blanching, just dry it well and move on.

Step 3: Portion It Smart

You can press it flat in freezer bags, freeze it in handfuls, or drop into muffin tins or ice cube trays for small portions. Label everything with the date.

Step 4: Freeze Cold, Use Bold

Store at 0°F (-18°C) or lower. Use within 10–12 months for blanched spinach, or 2–3 months for raw-frozen. Keep it airtight—air is the enemy.

🥄 How To Use Frozen Spinach

• Smoothies – Use frozen, straight from the stash.

• Soups, stews, eggs – Throw it right in frozen.

• Casseroles or dips – Thaw and press dry before adding.

This isn’t about saving a wilted salad. This is about holding onto peak-season greens so they’re there when you need them most.