Instructions

1. Wash the baby spinach thoroughly in a bowl of cold water and drain them in a colander.

2. Fill a large pot halfway with water and bring to a boil. Add cold water and ice to a large mixing bowl.

3. Plunge the baby spinach leaves into the boiling water to blanch for two minutes. Blanching stops enzyme actions in the baby spinach that cause it to lose its flavor, color and texture. It also helps the spinach retain its nutrients and removes lingering dirt and organisms from the surface.

4. Remove the spinach from the hot water with a slotted spoon after two minutes and immediatlely plunge them into the ice cold water to stop the cooking process.

5. Drain the water and ice from the spinach. Gently pat the spinach dry as much as possible to remove excess moisture.

6. Place the baby spinach in a freezer-safe resealable bag, removing as much as air as possible. Use a vacuum sealer if you have one. If not, stick one end of a drinking straw into the bag and seal it as much as possible. Suck out as much air as you can, remove the straw, then quickly seal the bag. Store the bagged baby spinach in the freezer for eight to 12 months.