How to freeze spinach & komatsuna!

1.	Cut the root of komatsuna and wash well with water.
2.	Wipe dry thoroughly with kitchen paper.
3.	Cut into about 4 cm wide pieces.
4.	Put in freezer bag and put in freezer.

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Leafy greens such as spinach and komatsuna. They are nutritious, so we want to eat them often, but if we don't use them all by accident, they will soon become damaged. So we recommend freezing them as soon as possible! Spinach and komatsuna are easy to cook frozen when you want to use them!

How to freeze spinach

Freeze spinach fresh or after boiling.

Freeze fresh

Wash spinach well and blot thoroughly with kitchen paper.


Cut into chunks of convenient size (3-4 cm).


Place in a zipper bag or other freezer bag and close the bag tightly. Place in the freezer.


You can use the frozen vegetables in soups or other dishes, pour boiling water over them, or boil them quickly for about 1 minute. They should be used up within about a month.

Freeze after boiling

Wash spinach well, and then place in boiling salted water, starting from the root end, and boil for about 1 minute.


After boiling, remove from ice water.


Wrap each portion in plastic wrap, place in a zipper bag, close the mouth, and put in the freezer.



If you want to cook it, you can cook it frozen; if you want to make boiled rice or other dishes, thaw it in the refrigerator for a few hours before seasoning it. Use up within about one month.

How to freeze komatsuna

Cut off the root end of komatsuna and rinse well.


Wipe thoroughly with kitchen paper and cut into 4 cm lengths. Cut in any way that is easy to use.


Place in a zipper bag or other freezer bag, remove air from inside, and close the bag. Put the bag in the freezer.


You can use the frozen vegetables as they are in the freezer, or thaw them naturally in the refrigerator and squeeze out the water to eat them as boiled vegetables.