Q&A for How to Blanch Spinach

Yes, you can always freeze your spinach. Just make sure it is properly sealed.

Nutrients definitely remain in spinach after boiling, but some do leach into the cooking liquid. The less time spent boiling, the more nutrients are conserved. Steaming vegetables allows them to retain more nutrients.

Yes. As long as you blanch them, most greens can be frozen this way. There are a few exceptions though, such as lettuce.

No, only cold water can be used for blanching, because the point is to immediately stop the cooking process (which continues after removing the spinach from the heat) by instantly chilling it. If you want to serve spinach hot (and on its own, rather than in another recipe) it's best to just steam it, which will also preserve the nutrients.

Blanching spinach is not strictly necessary, but it can be beneficial in certain cases. It preserves the vibrant color, flavor, and nutrients, especially if you plan to freeze it. It also softens the leaves and reduces bitterness. However, if you're using spinach fresh or for immediate cooking, like in salads or sautéing, blanching isn't needed. For frozen spinach, blanching is highly recommended to maintain quality during storage.

No, you don’t need to blanch triple-washed spinach for creamed spinach. Since it's already cleaned, you can simply sauté it directly. The spinach will wilt down quickly in the pan, making it perfect for cream-based dishes without the need for blanching.

Finding thorns in cooked spinach usually comes from the stems, which can be tough and spiky. While baby spinach has tender stems, mature spinach can have thicker, tougher stems that may contain small thorns or prickly parts. To avoid this, you can remove the stems before cooking, especially if you’re using mature spinach. If you're using pre-washed spinach, it should have the tough stems removed, but sometimes small, overlooked thorns may still remain.

After blanching, spinach becomes a more vibrant green as the heat deactivates enzymes responsible for browning. The process also softens the leaves and can reduce any bitterness, slightly mellowing the flavor to be less fresh and more cooked-tasting. The texture becomes more tender but may lose some crispness, making it better suited for cooking, soups, or freezing rather than salads.

Blanched spinach can last in the freezer for up to 10–12 months when stored properly. To ensure the best quality, place the spinach in airtight freezer bags or containers, removing as much air as possible to prevent freezer burn. Label the containers with the date to keep track of its freshness.

After blanching spinach, it's best to freeze it in individual portions for easier use later. After blanching and cooling in ice water, squeeze out excess water, spread the spinach on a baking sheet in a single layer, freeze for 1-2 hours until firm, then transfer to airtight bags or containers.