Store fresh spinach in a clean container wrapped with paper towels. Place it in the refrigerator in the crisp drawer to save the greens for up to ten days.
Containers will protect the greens from being moved around or crushed like they would in bags.
Paper towels absorb the moisture, and keep your spinach fresh.
Don't place it anywhere near ethylene-producing fruit, such as bananas or apples, or it will decay prematurely.
Store the spinach in its original packaging or a dry plastic bag if you plan on eating it within a week. This method is fine if you eat the spinach within 3 to 7 days.
Ensure that the moisture is removed by patting the spinach dry with a paper towel.
Leave a paper towel in the bag with the spinach to absorb excess moisture.
Freeze the spinach to keep for several months. With this method, you can keep the spinach for nine to 14 months. First, blanch the greens in boiling water for a minute or two, then cool in an ice-water bath for the same amount of time. Drain the bath and squeeze the water out of the spinach by twisting it in your hands. Take about a handful and form the wet spinach into a ball and wrap tightly with plastic wrap, storing them in a large freezer bag. Freeze the spinach balls, and defrost for a ready-to-use serving of greens.
If you use your spinach within six months, you can also freeze the spinach without blanching. This leads to a slimy product and is best used in dishes when cooking or baking.