Have you bought more fresh spinach leaves than you can use in the next few days? No problem: you can freeze spinach leaves and enjoy them for several months. This is a practical solution to avoid food waste, especially if you have large quantities.
How to freeze spinach leaves properly
Leaf spinach is easy to freeze – as long as you prepare it correctly. Wash the leaves thoroughly, as soil and sand often collect between the stems. Remove any wilted or damaged parts and drain the spinach well.
This is important BlanchingPlace the spinach in boiling water for about 30 seconds and then immediately rinse in ice water. This preserves the bright green color and many heat-sensitive vitamins such as folic acid. Then leave to dry well – preferably on a kitchen towel.
You can then dry the spinach in portions into freezer bags or containers in portions. This means you always have exactly the right amount to hand when cooking later – without leftovers.
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Practical tips for perfect durability
For space-saving freezing, it is advisable to freeze the spinach flat in the containers in the containers. This makes it easier to stack in the freezer and remove individual portions later. Label the packaging with the freezing date to keep track at all times.
Leaf spinach stays in the freezer for about six to eight months in good quality. After that, the consistency may change slightly, but the spinach can still be used. An alternative is to puree the blanched spinach and freeze it in small portions – ideal for smoothies, soups or sauces.
What actually happens to the nutrients when freezing?
Contrary to common assumptions, many nutrients are lost during freezing. vitamins and minerals are well preserved. Particularly sensitive nutrients such as folic acid and vitamin C survive the process surprisingly well if the spinach has been blanched before freezing.
The same applies to other vegetables such as broccoli, peas or beans. Less suitable are water-rich vegetables such as cucumbers or tomatoes, as they lose their structure after defrosting. With the right preparation, your stock remains nutritious and can be used flexibly.
Checklist: Freezing spinach leaves made easy
- Wash and prepare: Clean spinach thoroughly, sort out bad leaves and drain well
- Blanch: Place in boiling water for approx. 30 seconds, then quench in ice water
- Dry: After blanching, drain completely and leave to dry on a cloth or sieve
- Portioning: Fill in small quantities in freezer bags or tins – pressing flat saves space
- Label: Note the date – spinach leaves can be kept frozen for up to 8 months
- Use: Ideal for pasta, quiche, soups or smoothies – straight from the freezer or slightly thawed
This article was partly produced with machine assistance and carefully checked by the editorial team before publication.
