How to dry spinach

How to dry spinach

Drying spinach is a great way to preserve these tough green leaves so you always have them on hand in your closet. Learn everything you need to know to dry spinach in this post!

Spinach is a leafy green star. They are packed with nutrients like vitamin A, vitamin C, vitamin K, calcium, iron, folic acid and potassium, and contain a high amount of fiber and protein. We love adding spinach to foods like pasta, curries, soups, and eggs. It wilts a lot, so you can include a large amount in your meal without overburdening it. Dried spinach is also a great way to incorporate some leafy greens into your camping and backpacking meals!

While there are many things we love about spinach, one thing we did notice is how quickly it goes bad after opening. That’s why it’s a good idea to consider drying it! Not only will you be able to add it to your meals whenever you want, but it will also help reduce food waste.

So if you find a good deal of organic spinach, but don’t think you’ll eat it all before it starts spinning, just put half of it in the dryer when you get home. Spinach dries well and, if stored properly, can stay on the shelf for six months or more.

So let’s dive in and show you everything you need to know about drying spinach at home!

Preparing spinach for dehydration

Before you begin preparing spinach, make sure your counters, equipment, and hands are clean and sanitized to prevent contamination that could spoil your batch in the future.

  • Wash the spinach and pat dry – a salad spinner works best, but you can also dry it gently with a kitchen towel.
  • Remove damaged or wilted leaves and remove large stems
  • Spinach does not need to be blanched or precooked

How to dry spinach

Drying spinach is very simple. Once your counters, equipment, and hands are clean, set up your dryer and follow these steps:

  • Arrange the spinach on dryer trays. Leave some space for air to circulate; It’s okay for the sheets to overlap a little, but don’t crowd them too much.
  • Air dry at 125°F (52°C) for 4 to 8 hours until spinach is dry; It should fall apart easily.
  • Depending on your machine, you may need to rotate the trays from time to time to promote even drying.

Featured Equipment: Dryers

If you are looking for a dryer on the market, we recommend that you purchase an adjustable temperature dryer, which allows you to adjust the drying temperature to get the best results for the individual ingredients. The dryer we recommend (and use) is often the COSORI Premium. You can also check out our top dryer posts for a comparison of all the dryers we’ve used that we recommend.

How do you know when the spinach is ready?

Spinach will become completely dry and “brittle” when completely dry, and will fall apart easily. To test, remove some leaves from the dryer and let them cool. If it shows any signs of moisture remaining or flexing rather than crumbling, let it run in the dryer for longer.

How to store dried spinach

When dried and stored properly, dried spinach can last six months or more. Here are our tips for storage:

  • Let the spinach cool completely before transferring .
  • Store in a clean, airtight container. For a longer shelf life, vacuum seal.
  • Use a moisture-wicking desiccant if you expect to open the container frequently or if you live in an area with high humidity (especially if you will be storing it in powder form).
  • Label the container with the date and any other important details
  • Place the container in a cool, dark, and dry place. The pantry interior works well.

Tips for vacuum sealing

We love storing our dried foods in vacuum-sealed Mason jars using the FoodSaver Portable Vacuum Sealer along with these jar sealing accessories. This gives us the advantage of vacuum sealing without the waste (and expense) of vacuum packaging plastic bags. Since the jars are clear, we make sure to store them in a dark place in our pantry to keep them out of direct light.

how to use

To rehydrate the spinach, place it in a bowl and cover with boiling water. Leave it until soft (usually just a few minutes!). It won’t have the same consistency as fresh spinach (don’t plan on using it in salads), but it will be very similar to cooked or thawed frozen spinach.

Here are some ideas on how to use dried spinach:

  • Add it to curries, soups, or stews.
  • Powder to add to green smoothies.
  • Sauteed with mushrooms and garlic for a quick side dish
  • Add spinach to scrambled eggs, omelets, or frittatas
  • Use it as a filling for shells stuffed with spinach and cheese
  • Add to spinach and artichoke sauce
  • Use it in these recipes:
  • 1 pound spinach and see note 1
  • Start with clean hands, equipment, and work surfaces.
  • Wash the spinach and pat dry using a salad spinner or kitchen towel.
  • Remove damaged or wilted leaves and remove large stems.
  • Lay out the spinach on the trays of your dryer and avoid any large piles of leaves.
  • Dry at 125°F (52°C) for 4-6 hours until the spinach is dry (see note 2).

Storage Tips

  • Allow the dried spinach to cool completely before storing it.
  • Short-term storage: If spinach is going to be consumed within a few weeks, keep it in a ziplock bag or an airtight container on the counter or in your pantry.
  • Long-term storage: Condition by packing dried spinach in an airtight container. Leave it on the counter for a week and check it daily for signs of moisture. If condensation appears, return the spinach to the dryer (unless there are signs of mold, then discard the entire batch).
  • After conditioning, store it in an airtight container in a cool, dark place for up to six months. A vacuum seal will help extend the shelf life and quality of spinach.
Note 1: You can use any amount of spinach that you can put in your dryer.
Note 2: The total time will depend on your device, total dryer load, air humidity and air temperature. 4-6 hours is a range and you should rely mainly on the texture and texture of the spinach to determine if it is ripe.
Spinach will be dry and have a “crunchy” texture when dried properly. To test, remove a piece and let it cool completely. There should be no soft or wet spots and the leaves should crumble easily. If there are any remaining signs of moisture, put them back in the dryer to dry longer.

Calories: 60 calories | Carbohydrates: 9 g | Protein: 6 g | Core: 6 g

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