All About Fresh spinach
Your complete guide to fresh spinach - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Fresh spinach Last?
Storage times and freshness tips for fresh spinach in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Unopened Bag/Clamshell in Fridge5-7 days (up to 10 days if very fresh)
Signs of Spoilage
Wilting, yellowing or browning leaves, slimy texture, strong unpleasant odor (sour or fishy), dark green or black spots, excessive moisture pooling in the bag.
How to Check
Visually inspect for crispness; fresh spinach should be vibrant green and firm. Check for any signs of mold or dark discoloration. Gently squeeze the bag – if it feels mushy or excessively wet, it's likely spoiling. Smell for a fresh, mild earthy scent; a sour, ammoniacal, or fishy smell indicates spoilage.
Storage Tips
Keep spinach in its original packaging as it's often designed to regulate moisture. Do not wash until immediately before use, as added moisture accelerates spoilage. Store in the crisper drawer of your refrigerator, which helps maintain humidity.
Opened/Loose Fresh Spinach in Fridge3-5 days
Signs of Spoilage
Same as unopened: wilting, yellowing, slimy texture, strong off-odor, dark spots, or mold.
How to Check
Visually inspect for limpness, discoloration, or any visible mold. Feel the leaves – they should be firm and dry, not slimy or excessively soft. A fresh, mild aroma is good; a sour, pungent, or fishy smell means it's past its prime.
Storage Tips
Transfer spinach to an airtight container lined with a paper towel. The paper towel absorbs excess moisture, which is key to preventing spoilage. Change the paper towel if it becomes too damp. Avoid washing spinach until you are ready to use it.
Cooked Spinach in Fridge3-4 days
Signs of Spoilage
Sour or off-smell, mold growth (fuzzy spots of various colors), significant discoloration (beyond normal cooking color, e.g., grayish or very dark), slimy or overly mushy texture, especially if it wasn't already soft from cooking.
How to Check
Visually inspect for any mold or unusual color changes. Smell for any sour, rancid, or unpleasant odors. The texture should be consistent with cooked spinach; if it feels excessively slimy or watery with an off-smell, discard it.
Storage Tips
Cool cooked spinach rapidly within two hours of preparation. Store it in a shallow, airtight container to minimize exposure to air and prevent bacterial growth. Reheat thoroughly to an internal temperature of 165°F (74°C).
Frozen (Blanched or Raw)6-12 months (for best quality, safe indefinitely at 0°F/-18°C)
Signs of Spoilage
Severe freezer burn (large dry, discolored patches), strong off-smell when thawed, significant degradation in texture (becomes extremely mushy, beyond normal thawed spinach consistency), or flavor loss.
How to Check
Visually check for excessive ice crystals or large areas of freezer burn. When thawed, a slight vegetal smell is normal, but any sour or distinctly unpleasant odor indicates spoilage. While thawed spinach will be soft, it shouldn't be completely disintegrated or excessively watery with an off-smell.
Storage Tips
For best quality and to retain color, blanch spinach before freezing (boil for 1-2 minutes, then immediately plunge into ice water, drain very well, and pat dry). Pack tightly into freezer-safe bags, removing as much air as possible, or use airtight containers. Label with the date of freezing. Raw spinach can also be frozen, but it may have a shorter quality duration and more significant texture changes upon thawing.