The Economic Times

Blanch fresh spinach for exactly 2 minutes, then plunge it immediately into ice water; this step prepares the leaves for 1012 months in the freezer

Blanching spinach for two minutes stops enzymes that degrade quality. This quick process prevents spoilage and maintains color and taste in frozen greens. Immediate chilling in ice water halts the cooking and preserves texture. Research shows brief blanching minimizes nutrient loss while extending freezer life. Proper blanching ensures frozen spinach remains usable for up to twelve months.