Preparing for Storage

• A package of leftover green spinach with no bruising or wilting has the best quality for freezing, but you can also freeze leftover canned spinach. Spinach leaves tend to hold soil and grit, so rinse the bunch thoroughly in cool water before you freezer. Swishing the leaves around in a bowl of water dislodges most of the grit. Trim off the tough stems with a clean knife, and chop the leaves into smaller pieces if desired. The stems on baby spinach are more tender, but you must still trim off the tougher ends of each stem.

Blanching Spinach

• Blanching boils the spinach briefly, which slows down the natural enzymes that lead to flavor loss and color change during storage. Blanch cleaned and trimmed spinach for 1 ½ to 2 minutes in boiling water, or just long enough so the leaves turn bright green and begin to wilt. Submerging the leaves in ice water right after boiling stops the cooking process so the spinach doesn't overcook. Drain and dry the spinach completely before packing it for storage. Leftover canned spinach or spinach that's already been cooked doesn't require blanching, but you must still drain it well before packaging and freezing it.

Packaging Properly

• Zip-close freezer bags provide the best storage option for packing spinach. Smaller bags take up less room in the freezer, but you can use any size desired. Fill the bag to within 1 inch of the top, packing the spinach in so minimal air is trapped within the greens. Press out the excess air in the bag and seal it closed. Label the freezer bag with the contents and date, because sometimes it's difficult to identify frozen items.

Storage and Use

• Freeze spinach immediately in a 0 degree Fahrenheit freezer after packaging so it doesn't lose flavor or quality. Laying the bags flat can speed freezing, then you can stack them in a smaller space once they freeze solid. Frozen spinach stores well in the freezer for 10 to 12 months. It doesn't usually spoil if stored longer, but the flavor and texture may suffer. You don't need to thaw the spinach before using. Add it to the recipe before you cook and it will thaw quickly as the rest of the dish heats. Remember that wilted, packed spinach is more dense than the fresh leaves and 1 pound fresh leaves equals about 1 cup of packed spinach, so adjust the amounts in the recipe accordingly.