How to Blanch and Freeze Spinach (The Best Way)

The best way to freeze spinach is to wash thoroughly, blanch in boiling water for 1 minute, cool in ice water, squeeze dry, and pack into freezer-safe containers. Blanching preserves flavor, texture, and nutrients, making spinach last up to a year or more in the freezer.

Because spinach is one of my favorite greens—second only to kale—I plant it every year and freeze every bit I can get my hands on. But not everyone knows how to properly prepare spinach for the freezer. Here’s the best method I know, based on decades of doing it myself.

🌿 Step-by-Step: How to Blanch and Freeze Spinach

1. Wash Thoroughly (At Least 3 Times)

Spinach may look clean at a glance, but don’t let that fool you. This leafy green has a real talent for hiding grit, sand, and—yes, occasionally—a tiny hitchhiker or two. That’s why I always wash it at least three times.

Start by filling a large bowl or clean sink basin with cold water. Swish the spinach around gently with your hands and then let it sit for a minute so any debris can sink to the bottom. Scoop the spinach out (don’t pour the water out over it) and repeat the rinse twice more with fresh water each time. You’ll be amazed at what gets left behind in that first rinse—especially if it came from the garden.

Once it’s clean, give it a quick spin in a salad spinner or gently pat it dry with a towel before moving on. A little prep here saves a lot of grit in your teeth later.

2. Blanch in Boiling Water for 1 Minute

This is where the magic happens.

Bring a big pot of water to a rolling boil—none of that lazy bubbling. Once it’s truly boiling, drop in your spinach. You can blanch it whole or give it a quick chop if you prefer. As soon as it hits the water, start your timer. One minute is all it takes.

Blanching might seem like an extra step, but it’s essential. It halts the natural enzyme activity that causes vegetables to keep aging even in the freezer. That’s what keeps your spinach from turning brown, bitter, or limp after a few weeks in cold storage. It also helps lock in the bright green color and makes the leaves more compact and easier to store.

USDA guidance and my own experience agree—this short burst of boiling is what keeps frozen spinach tasting like something you’d actually want to eat later.

For more on why blanching matters, see: How Blanching Helps Prevent Freezer Burn

3. Cool Quickly in Ice Water

Right after blanching, your spinach needs a cold shock. This stops the cooking instantly so your spinach doesn’t over-soften or get mushy.

Set up a large bowl full of ice water next to your stove. As soon as that 1-minute timer goes off, use a slotted spoon or tongs to transfer the spinach into the ice bath. Swirl it around a bit, then let it sit for 1–2 minutes to cool completely.

After that, drain it thoroughly. I usually give it a gentle squeeze to remove excess water, then lay it out on a clean towel or paper towels to dry a bit before portioning. The drier your spinach is, the better it will freeze—and the less likely you’ll end up with a solid green block that takes forever to thaw.

➡️ Ready to portion your spinach like a pro? Visit How to Freeze Food in Perfect Portions.

4. Squeeze Out the Water

This part isn’t glamorous, but it really matters.

Once your spinach has cooled in the ice water bath, you’ll want to remove as much water as possible before freezing. Wet spinach turns into a block of green ice if you skip this—and that means longer thaw times and a soggier final dish.

I usually grab a clean kitchen towel or a thick layer of paper towels, pile in the spinach, and gently twist or press until the water runs out. Be careful not to wring too hard—you’re drying it, not juicing it. The goal is to get it damp but not dripping.

If you’re working with a large batch, do this in batches so you can really press out the moisture. The drier your spinach, the better it’ll hold up during freezing and reheating.

5. Portion and Pack

Portioning now saves a ton of time later.

I like to freeze spinach in ¼ to ½ cup portions, which are perfect for tossing into smoothies, soups, casseroles, or a quick sauté. If you only ever need a tablespoon or two at a time, try freezing smaller pucks in an ice cube tray or silicone mold. Once they’re solid, pop them out and store them in a freezer bag.

Another method I love? Spinach pucks. Just form the blanched, dried spinach into tight little disks, wrap them in wax paper, and freeze in layers inside a freezer-safe container or bag. Be sure to squeeze out as much air as possible to help prevent freezer burn.

➡️ Not sure which containers are best? Read: The Best Containers for Freezing Food

6. Label and Freeze

his is the part that future-you will thank you for.

Label each container or bag clearly with the contents and the date. If it’s seasoned or part of a blend, jot that down too. Trust me—after a few months, all frozen greens start to look alike, and mystery meals aren’t as fun as they sound.

Lay bags or containers flat in a single layer in the freezer until they’re solid. After that, you can stack or stand them up like little green filing folders to save space.

Make sure your freezer is set to 0°F (-18°C) or below for best storage quality. According to USDA guidelines, this is the temperature that keeps frozen food safe long-term.

➡️ For more freezer organization tips, check out: How to Label Frozen Food (And Actually Keep It Organized)

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🧁 My Favorite Alternate Method: Freeze Cooked Spinach

If you already know you’ll be serving your spinach as a side or using it in recipes like quiche or casseroles, here’s my go-to trick: fully cook it before freezing.

Boil your washed spinach for about 30 minutes, season it just the way you like (a touch of salt, maybe a bit of garlic or onion powder), then cool it completely. I usually let it sit in a colander until it’s safe to handle, then spoon it into freezer-safe containers and pour a little of the cooking liquid on top before sealing.

✅ Why I love this method: It saves time later—just thaw, heat, and serve. Plus, cooked spinach holds its flavor and texture beautifully even after freezing. Unlike other vegetables that can get mushy or taste “off” after freezing and reheating, spinach remains tender and flavorful.

⚠️ Just be sure to label and date those containers, and remember to leave room for expansion.

➡️ Want to prevent freezer burn? Check out: Freezer Burn 101: What It Is, How to Prevent It, and When to Toss Food

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🚫 Can You Freeze Spinach Without Blanching?

Yes… but only if you plan to use it quickly.

If you’re freezing spinach for smoothies or you know you’ll use it within a couple of weeks, you can skip the blanching step. Just wash thoroughly, dry well, and freeze in small portions using a tray or bag.

But here’s the catch: without blanching, enzyme activity continues, even in the freezer. That means your spinach will keep aging. In a few weeks, it may start to turn brown, lose nutrients, and take on a rubbery or slimy texture.

So if you’re in a rush and using it fast, go for it. Otherwise, blanching is the way to go if you want quality that lasts.

➡️ For the science behind this, see: How Blanching Helps Prevent Freezer Burn

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⌛ How Long Does Frozen Spinach Last?

Spinach is a forgiving freezer veggie if it’s prepped right.

Blanched spinach: For best taste and texture, use within 12 months. That’s the USDA’s recommendation, and I think it’s spot on. That said, I’ve personally used well-stored spinach that was over 2 years old, and it was still perfectly fine for soups and cooked dishes.

Unblanched spinach: I wouldn’t push it past 1 month. After that, you’ll likely notice color changes, freezer burn, and off textures.

👉 Tip: Always rotate your stash. New bags go in the back, and older ones move forward so nothing gets buried and forgotten.

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🪜 How to Thaw Frozen Spinach

Frozen spinach is wonderfully forgiving and easy to thaw, depending on how you plan to use it. Here are your best options:

• Thaw in the fridge overnight – Just place the container or freezer bag on a plate (to catch any drips) and let it slowly defrost in the refrigerator. This is best when you want to keep as many nutrients and as much texture as possible.
• Microwave it on defrost – This works great if you’re in a hurry. Use a microwave-safe dish, and pause to stir halfway through. Just be careful not to overdo it—you want it thawed, not cooked into mush.
• Submerge the container in warm water – This is a quick way to loosen up frozen pucks of spinach from their containers or bags. Don’t use hot water or you’ll start cooking it before you’re ready.
• Stovetop method – Place the frozen spinach directly in a small pan with a splash of water. Cover with a lid and heat gently over low to medium heat until it’s thawed through. Stir occasionally to prevent sticking.
• Skip the thawing and cook it frozen – My personal favorite. I just toss frozen spinach right into soups, stews, sautés, or casseroles. It blends in beautifully without needing to defrost first. Super easy, and no extra dishes to wash!

➡️ Want to freeze spinach in perfect portions that thaw easily? Check out: How to Freeze Food in Perfect Portions

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🌿 Tips for Keeping Fresh Spinach Longer

If you’re not freezing it right away, here’s how to stretch the life of fresh spinach in the fridge:

• Line your container with paper towels – Spinach wilts when it gets soggy. Lining a container with paper towels (top and bottom) helps absorb excess moisture and keeps your greens crisp longer.
• Don’t pack it under heavy items – Crushed spinach equals bruised, wet leaves. Store it near the top of your fridge or in a dedicated produce drawer with plenty of breathing room.
• Remove yellowing leaves ASAP – They spread decay. Pull them out as soon as you spot them to keep the rest of the bunch fresh.
• Store in a container, not just the bag – If it came in a plastic bag, transfer it to a container lined with a paper towel, or wrap it loosely in a towel and place it in a produce bag. This protects it from bruising and air exposure.

For more help avoiding moisture and spoilage, don’t miss: Freezer Burn 101: What It Is and How to Prevent It

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🌟 Final Thoughts from Jelly Grandma

Spinach is a workhorse in the kitchen and a nutritional powerhouse. With the right prep and a good blanch, you can freeze your homegrown (or store-bought) spinach and enjoy it long after the season ends. Just remember: blanch first, squeeze dry, portion well, and label everything.

For more tips, check out:

• Freezer Strategy: The 10 Do’s and Don’ts of Freezing Foods
• How to Freeze Parsnips the Right Way

Thanks for stoppin’ by!

🔗 For more: Don’t miss our comprehensive article on Freezing Food the Right Way | A Complete Guide to Portioning, Packaging, and Preserving.