Indeed they do. Or at least I do. We like spinach and we eat a lot of it, so it’s a good thing I sowed a nice-sized crop this spring. I grew two varieties: ‘Bordeaux,’ a stunning variety with bright pink stems and leaf veining, and ‘Monstrueux de Viroflay,’ an heirloom with monster-sized leaves.

Here’s a ‘Monstrueux de Viroflay’ leaf in my hand for scale. I have since harvested leaves that are even larger than this one.

In a typical year the spinach crop comes to its end in my region around about now(ish). Spinach is a cool season edible that does not like the encroaching summer heat. However, it’s been unseasonably cool recently and with rain in the forecast I might be able to squeeze a little more life out of the plants that remain. I’m going away for some time and don’t expect it to be edible when I return, but I decided to do some careful snipping rather pulling it out entirely, just in case my house and garden sitter can reap a few more leaves in my absence. New foliage had formed near the bottom of the plants, so I cut off all of the big leaves and any elongating stems, leaving the little leaves to grow.

How to Freeze Spinach

Wash the leaves, swishing them around in a bowl or sink full of fresh water. Drain the water and wash again with fresh water. Do this a third time if the spinach is particularly dirty. There’s nothing worse than chomping down on grit.

Remove as much water as you can using a salad spinner. If you don’t have one, you can pat the leaves dry with a clean kitchen towel. I highly suggest investing in a salad spinner (like this one or the sturdy stainless steel version) if you intend to keep growing greens. I use this tool everyday during the growing season and can’t imagine washing and drying the volume that I produce and eat day in and day out without one.

Stuff the freshly washed and dried leaves into a large, plastic freezer bag or freezer-safe container and freeze. No blanching required! If you don’t think you will be using it up soon, I suggest labelling the bags with the name and date… just in case you’re like me and your tiny freezer is stuffed to the gills come mid-summer.

Try to use frozen spinach within 6 months to a year. What comes out of the freezer will be a bit mushy and is not particularly suitable for fresh eating, although it can be added to smoothies. We cook it from frozen or add it to soups and stews. You can also thaw it out, squeeze out the excess liquid, and add it to frittata or quiche.