How to Freeze Malabar Spinach? + Tips

Malabar spinach is a delightful leafy green vegetable that belongs to the Basellaceae family. Unlike true spinach, Malabar spinach thrives in warm climates and is recognized for its glossy, heart-shaped leaves and tender stems. It is a versatile ingredient, adding a mild, slightly tangy flavor to various dishes. Whether you have an abundant harvest or stumbled upon a great deal at the market, freezing Malabar spinach is an excellent way to preserve its freshness and enjoy it throughout the year. Below, you’ll find a step-by-step guide on how to freeze Malabar spinach effectively, ensuring its texture and flavor remain intact when you’re ready to use it.

Here are simple steps on freezing Malabar spinach:

Step 1: Rinse and trim the Malabar spinach

Properly rinsing and trimming Malabar spinach leaves are essential steps in the freezing process to ensure that you preserve the best quality and taste. Here’s why and how to do it:

• Removing dirt, debris, and pesticides: Malabar spinach, like many leafy vegetables, can accumulate dirt, dust, and potentially harmful pesticides during its growth and harvesting. Rinsing the leaves under cool, running water helps to wash away these unwanted contaminants, making the spinach safe to eat.

• Enhancing taste and texture: Fresh Malabar spinach should have a clean, crisp taste and tender texture. Washing the leaves not only removes impurities but also freshens up the leaves, making them more enjoyable when cooked later on.

• Ensuring food safety: Thoroughly washing the leaves is a crucial step in food safety. Even if you grow the spinach yourself, there might be traces of insects or bacteria on the leaves. Washing helps reduce the risk of foodborne illnesses and ensures you have clean, safe-to-consume spinach.

• Trimming stems and damaged parts: Trimming the stems is essential as they can be tough and fibrous. Cutting off the tough ends ensures that you have only the tender and edible parts of the leaves for freezing. Additionally, removing any damaged or yellowing portions helps maintain the overall quality of the spinach during freezing.

To rinse and trim Malabar spinach properly:

1. Place the Malabar spinach leaves in a colander or a large bowl.
2. Run cool, running water over the leaves, gently massaging them with your fingers to dislodge any dirt or debris.
3. If you prefer, you can also fill a large bowl with water and immerse the leaves, swishing them around to clean them thoroughly.
4. Carefully inspect each leaf and use a sharp knife or kitchen shears to trim off the stems about half an inch from the base.
5. Similarly, trim any damaged or yellowing parts of the leaves, leaving behind the healthy, vibrant green portions.
6. Continue this process until all the Malabar spinach leaves are washed, trimmed, and ready for blanching.

Can I freeze Malabar spinach stems?

While the stems of Malabar spinach are edible, they can be tough and fibrous. It is recommended to remove and discard the stems before blanching and freezing the spinach leaves for better texture and taste when using them in recipes later on.

Step 2: Blanch the Malabar spinach

Blanching is an essential and effective technique for preserving the color, texture, and nutritional value of Malabar spinach before freezing. It involves briefly cooking the leaves in boiling water and then rapidly cooling them down in ice water to halt the cooking process. Here’s a detailed explanation of why blanching is crucial and how to do it properly:

• Retaining color: Malabar spinach is known for its vibrant green color, which can quickly fade during freezing if not properly treated. Blanching helps to inactivate enzymes that cause color loss, preserving the appealing green hue of the leaves even after freezing and thawing.

• Preserving texture: Over time, enzymes and microorganisms can lead to the breakdown of cell walls in Malabar spinach, resulting in a mushy texture when thawed. Blanching helps to partially cook the leaves, stopping enzyme activity and reducing microbial growth, which ensures the spinach retains its firm texture when frozen and defrosted.

• Removing bitterness: Some varieties of Malabar spinach may contain a slight bitterness, which can be minimized through blanching. The brief exposure to boiling water helps to remove or reduce the bitter compounds, making the vegetable more palatable in your recipes.

• Ensuring food safety: Blanching also plays a crucial role in food safety. The short cooking time kills any potentially harmful bacteria present on the leaves, reducing the risk of foodborne illnesses when consuming the frozen spinach later on.

To blanch Malabar spinach properly:

1. Prepare a pot of water: Fill a large pot with water and bring it to a rolling boil. The pot should be large enough to accommodate the spinach leaves without crowding.

2. Prepare an ice water bath: While the water is boiling, fill a large bowl with ice water. This ice bath will be used to rapidly cool down the blanched spinach and prevent it from overcooking.

3. Blanch the leaves: Once the water is boiling, carefully add the washed and trimmed Malabar spinach leaves to the pot. Allow them to blanch for about 1 to 2 minutes. The exact blanching time may vary slightly depending on the size and thickness of the leaves, but be cautious not to overcook them.

4. Rapidly cool the spinach: After the blanching time is up, use a slotted spoon or tongs to quickly transfer the blanched spinach leaves into the ice water bath. Submerging them in the cold water immediately stops the cooking process and helps retain the bright green color and crisp texture.

Is it necessary to blanch Malabar spinach if I plan to use it solely for smoothies?

While blanching is recommended for optimal preservation, if you plan to use the frozen Malabar spinach solely in smoothies, you may choose to skip the blanching step. Flash-freeze the leaves, and directly add them to your smoothies for a quick and nutritious addition.

Step 3: Drain and dry the Malabar spinach

After blanching the Malabar spinach and cooling it in the ice water bath, it is essential to drain and dry the leaves thoroughly. Properly draining and removing excess moisture from the spinach before freezing is crucial for maintaining the quality and texture of the leaves. Here’s why draining and drying are important and how to do it effectively:

• Preventing ice crystal formation: Excess moisture on the blanched spinach leaves can lead to the formation of ice crystals during freezing. Ice crystals can damage the cell structure of the leaves, resulting in a loss of texture and quality when the spinach is thawed and used in recipes. By draining and drying the leaves, you minimize the risk of ice crystal formation and preserve the spinach’s fresh taste and appearance.

• Reducing freezer burn: If the Malabar spinach leaves contain too much water when frozen, they become susceptible to freezer burn. Freezer burn occurs when moisture on the surface of the food evaporates and forms ice crystals, leading to dry, discolored patches. Properly draining and drying the leaves prevent freezer burn, ensuring that the spinach remains in prime condition during storage.

• Efficient freezing: Removing excess moisture allows the spinach leaves to freeze more quickly and evenly. This quick freezing helps lock in the natural flavors and nutrients, ensuring that the Malabar spinach retains its nutritional value and vibrant green color.

To drain and dry the Malabar spinach leaves properly:

1. Using a salad spinner: Transfer the blanched Malabar spinach leaves from the ice water bath into a salad spinner. Spin the leaves in the salad spinner to remove excess water. The centrifugal force of the spinner will effectively drain the water from the leaves.

2. Patting dry with paper towels: If you don’t have a salad spinner, gently lay the blanched leaves on a clean kitchen towel or paper towels. Carefully pat them dry with another towel on top. Be gentle to avoid crushing the leaves, as they are tender after blanching.

3. Allow them to air-dry: Alternatively, you can simply lay the blanched Malabar spinach leaves on a clean kitchen towel or paper towels and let them air-dry for a few minutes. This method may take slightly longer, but it is effective in removing excess moisture.

Make sure the leaves are thoroughly drained and dried before proceeding with the freezing process. This extra step ensures that your frozen Malabar spinach remains fresh, vibrant, and full of flavor when you use it in your favorite recipes later on.

Step 4: Prepare for freezing

When it comes to freezing Malabar spinach, you have two main options: freezing whole leaves or chopping them into smaller pieces. Both methods have their advantages, and your choice will depend on your preferences and intended use. Below, we’ll explain the reasons behind each option:

Freezing whole leaves:

• Retaining leaf structure: Freezing whole Malabar spinach leaves allows you to preserve their original shape and structure. This can be beneficial if you plan to use the leaves as wraps or garnishes in dishes where the presentation of intact leaves matters.

• Versatility in recipes: Whole leaves provide flexibility in how you use them in various recipes. You can layer them in casseroles, stuff them with fillings, or use them as wraps for stuffing, enhancing the visual appeal of your dishes.

• Minimal preparation: Freezing whole leaves requires minimal preparation, as you simply lay them out in a single layer without the need for additional chopping or processing.

Chopping into smaller pieces:

• Convenience: Chopping Malabar spinach into smaller pieces provides convenience when cooking. The chopped spinach can be readily added to soups, stews, stir-fries, omelets, or smoothies, without the need for further preparation.

• Easy portioning: Diced or chopped spinach allows you to portion the frozen leaves according to your recipe needs. This way, you can quickly grab the right amount for each dish without having to thaw a larger batch.

• Quicker cooking time: Smaller pieces of spinach will thaw and cook more rapidly, reducing the overall cooking time for your recipes.

To prepare Malabar spinach for freezing:

1. Prepare a baking sheet or tray: Line a baking sheet or tray with parchment paper or a silicone baking mat. The lining prevents the Malabar spinach leaves from sticking to the surface during freezing.

2. For freezing whole leaves: Lay the thoroughly drained and dried Malabar spinach leaves on a baking sheet or tray in a single layer, ensuring they don’t overlap. This prevents them from sticking together during freezing. 

3. For chopping into smaller pieces: If you prefer smaller pieces, dice or roughly chop the thoroughly drained and dried Malabar spinach leaves to the desired size. You can use a knife or kitchen shears for this purpose. Spread the chopped spinach evenly on a baking sheet or tray to flash-freeze the pieces.

Step 5: Flash-freeze the Malabar spinach

Flash-freezing is a rapid freezing process that quickly freezes individual pieces of Malabar spinach on a baking sheet or tray before transferring them to storage containers. This technique is essential for preventing the spinach leaves from clumping together and forming a solid mass during freezing. Flash-freezing helps preserve the texture, taste, and overall quality of the Malabar spinach and allows for easy portioning when using the frozen leaves in future recipes. Here’s why flash-freezing is important and how to do it effectively:

• Preventing clumping: Malabar spinach leaves contain a considerable amount of water, and when they are frozen slowly or in large clumps, the water molecules can crystallize and cause the leaves to stick together. Flash-freezing individual leaves prevents clumping, ensuring that you can easily separate and use the desired amount of spinach in your recipes without thawing the entire batch.

• Preserving texture and freshness: Flash-freezing quickly locks in the moisture and nutrients in the Malabar spinach, preserving its texture and freshness. This rapid freezing process helps maintain the tender, crisp nature of the leaves, resulting in a more appealing and flavorful ingredient for your dishes.

• Convenience in portioning: When you flash-freeze the Malabar spinach on a baking sheet or tray, it allows you to portion the leaves into smaller quantities before transferring them to storage containers. This convenience means you won’t have to thaw and refreeze the entire batch whenever you need a portion of spinach, reducing potential food waste.

To flash-freeze Malabar spinach effectively:

1. Place in the freezer: Transfer the baking sheet or tray with the Malabar spinach into the freezer. Ensure that it sits flat and level to avoid spilling the spinach while freezing.

2. Freeze for 1-2 hours: Allow the Malabar spinach leaves to freeze for about 1-2 hours, or until they are solidly frozen. The exact freezing time may vary depending on your freezer’s temperature and the thickness of the leaves.

3. Transfer to storage containers: Once the leaves are frozen solid, carefully remove the baking sheet or tray from the freezer. Quickly transfer the flash-frozen Malabar spinach into airtight freezer-safe containers or resealable freezer bags.

Step 6: Package and seal the Malabar spinach

After freezing the Malabar spinach, it is essential to properly package and seal the leaves to ensure their quality and longevity during storage. Proper packaging prevents exposure to air and moisture, which can lead to freezer burn and deteriorate the flavor and texture of the spinach over time. Here’s why packaging and sealing are crucial and how to do it effectively:

• Preventing freezer burn: Freezer burn occurs when food is exposed to air and moisture in the freezer. As a result, ice crystals form on the surface of the food, causing it to become dehydrated and develop unpleasant flavors and textures. By using airtight containers or resealable freezer bags, you create a barrier that minimizes air and moisture exposure, significantly reducing the risk of freezer burn.

• Preserving freshness: When Malabar spinach is correctly packaged and sealed, it retains its fresh taste, color, and nutritional value for an extended period. This ensures that you can enjoy the same vibrant and flavorful spinach whenever you decide to use it in your recipes.

• Convenience and portion control: By portioning the frozen Malabar spinach according to your typical recipe needs, you make it easier to incorporate into your dishes without having to thaw more than necessary. This also reduces food waste, as you can use only the amount needed for each meal.

To package and seal the Malabar spinach properly:

1. Airtight containers: If you prefer using airtight containers, transfer the frozen Malabar spinach leaves from the baking sheet or tray into suitable freezer-safe containers. Make sure to leave some headspace to allow for expansion during freezing. Seal the containers tightly to create an airtight environment.

2. Resealable freezer bags: If using resealable freezer bags, carefully scoop the frozen Malabar spinach into the bags, portioning them according to your typical recipe needs. Press out any excess air from the bags before sealing them securely. Alternatively, you can use a vacuum sealer to remove as much air as possible for even better preservation.

Step 7: Label and date the packages

Labeling and dating the packages of frozen Malabar spinach is a crucial step in maintaining proper organization and ensuring that you can use the spinach while it’s at its best quality. Properly stored Malabar spinach can maintain its optimal flavor, texture, and nutritional value for approximately 8-12 months in the freezer. Here’s why labeling and dating are essential and how they help you make the most of your frozen spinach:

Identification and organization: Labeling each package with the contents (Malabar spinach) allows you to quickly identify it among other frozen items in your freezer. This avoids confusion and helps you find the spinach easily when needed.

Freshness tracking: By dating the packages with the freezing date, you have a clear indication of how long the Malabar spinach has been in the freezer. This information allows you to prioritize its use based on the recommended storage duration. While frozen Malabar spinach can be safe to eat beyond the 8-12 month range, its quality might gradually decline over time, so knowing the freezing date helps you plan your meals accordingly.

Preventing food waste: Knowing when the Malabar spinach was frozen helps you avoid keeping it in the freezer for too long, reducing the risk of forgetting about it and ending up with freezer-burnt or deteriorated spinach that you may need to discard. Labeling and dating enable you to use the spinach before its quality significantly diminishes.

To label and date the packages properly:

1. Use a waterproof marker or label stickers to write “Malabar spinach” clearly on each container or resealable freezer bag.

2. Include the date of freezing next to the spinach label. You can use the month and year format (e.g., “August 2023”) for simplicity.

3. If you have multiple packages of Malabar spinach with different freezing dates, consider arranging them in the freezer according to their freezing dates. This way, you can use the oldest packages first, ensuring none of the spinach goes to waste.

4. If you have a chest freezer or a large freezer with multiple shelves, you may want to create an inventory list of the frozen items and their respective freezing dates. This can help you keep track of what you have available and easily locate the Malabar spinach when needed.

Step 8: Store in the freezer

Proper storage in the freezer is the final step in preserving the quality, texture, taste, and nutritional value of frozen Malabar spinach. The freezer creates a cold and controlled environment that halts the growth of microorganisms and slows down enzymatic activity, allowing the spinach to remain fresh and safe for consumption for an extended period. Here’s why proper freezer storage is essential and how to do it effectively:

• Maintaining freshness and quality: Placing the sealed and labeled packages of Malabar spinach in the freezer maintains the spinach’s freshness and quality by preventing deterioration. The low temperatures in the freezer keep the spinach in a state of suspended animation, slowing down the degradation of nutrients and preserving its natural flavors.

• Minimizing freezer burn: A consistent deep-freeze section in the freezer ensures that the temperature remains at or below 0°F (-18°C). This low temperature minimizes the risk of freezer burn, which occurs when moisture on the surface of the food evaporates and forms ice crystals, leading to dry and discolored patches. Proper storage helps protect the Malabar spinach from this common freezer storage issue.

• Safe long-term storage: At freezing temperatures, the growth of bacteria and other microorganisms is significantly reduced, preventing food spoilage and ensuring the safety of the frozen Malabar spinach. Properly stored spinach can remain safe to eat for several months to a year or more, though its quality may gradually decline over time.

To store Malabar spinach in the freezer effectively:

1. Find a deep-freeze section: Look for the most consistent and coldest section of your freezer to store the packages of Malabar spinach. This area typically includes the lower shelves or compartments of the freezer. Avoid placing the packages near the freezer door, as the temperature can fluctuate more there due to frequent opening and closing.

2. Maintain proper temperature: Check and adjust the freezer temperature to 0°F (-18°C) or below. Many freezers have temperature settings that can be adjusted using a dial or digital controls. Ensure that your freezer maintains this temperature consistently for the best results.

3. Organize and stack packages: Arrange the sealed packages of Malabar spinach neatly in the freezer, stacking them vertically or placing them in a single layer to maximize space. Ensure that they are not overcrowded, allowing cold air to circulate around them for even freezing.

4. Check regularly: Periodically check the frozen Malabar spinach for any signs of freezer burn or deterioration. If you notice any issues, consider using those packages first to avoid wasting the spinach.

How long can I store frozen Malabar spinach in the freezer?

Properly frozen Malabar spinach can maintain its best quality for about 8-12 months when stored at 0°F (-18°C) or below. While it may still be safe to eat beyond this time frame, the quality may gradually decline over an extended period.

Other related questions 

How do I defrost Malabar spinach?

To defrost Malabar spinach, transfer the frozen leaves from the freezer to the refrigerator. Allow them to thaw slowly in the refrigerator for several hours or overnight. To thaw frozen Malabar spinach quickly, place the desired amount in a sealed plastic bag and submerge it in a bowl of cold water. Change the water every 30 minutes until the spinach is fully thawed. Avoid using heat or hot water for defrosting, as it may lead to loss of texture and flavor.

Can I refreeze Malabar spinach?

Refreezing Malabar spinach is not recommended as it can lead to a decline in quality and food safety. Once spinach has been thawed, bacteria can multiply rapidly, increasing the risk of foodborne illness. It is best to use the thawed spinach promptly and avoid refreezing to maintain its taste and texture.

How do I know if the Malabar spinach has gone bad after being frozen?

To determine if frozen Malabar spinach has gone bad, look for signs of freezer burn, such as dried-out or discolored patches on the leaves. Spoiled spinach may have an off odor or taste. If the spinach appears mushy or has a slimy texture, it is best to discard it to avoid the risk of foodborne illness.

How can I use frozen Malabar spinach in recipes?

Frozen Malabar spinach can be used in a variety of recipes such as soups, stews, stir-fries, casseroles, omelets, smoothies, and more. Simply thaw the desired amount in the refrigerator before use, or add frozen spinach directly to cooked dishes during the cooking process.

Can I freeze Malabar spinach that has been seasoned with herbs and spices?

While you can freeze Malabar spinach seasoned with herbs and spices, it’s best to use a light seasoning to preserve the spinach’s natural flavor. Excessive seasoning may intensify during freezing and alter the taste of the spinach.