You want to freeze spinach because you had a good harvest? Or do you have leftover fresh spinach and want to preserve it? Find out here how it works and what you should consider when freezing.
Freeze spinach: Here’s how
Spinach is a healthy, regional vegetable. So it’s no wonder he’s so popular. Fresh spinach is especially delicious. If you have bought too much of it or your harvest has been very rich, you can freeze it without any problems.
How to freeze spinach correctly:
Wash the spinach and remove the stalks. These taste mainly bitter and are also not very pleasant when you bite them.
Briefly blanch the spinach. Blanched it is easier to freeze, and because you only heat it briefly, most of the nutrients are preserved.
To do this, add the spinach in portions to boiling water and let it cook for a few seconds.
Immediately afterward, place in a bowl of ice water to pause the cooking process.
Spin it dry in a salad spinner. It is important that the spinach is completely dry, otherwise too much liquid will collect due to the ice crystals when defrosting. You can also press the spinach dry between tea towels. Make sure, however, that it is not exposed to room temperature for too long. Because then nitrite can form in the spinach.
If the spinach is dry, you can freeze it in glass or stainless steel containers.
Tip: Depending on how you want to use the spinach, you can also cut it up or finely chop it before freezing.
You can also freeze spinach raw. However, the spinach should be as fresh as possible and you should clean it well so that no dirt or bacteria are thawed again later.
