How long does spinach last?
Spinach keeps for 3 to 7 days in the fridge. Freezing is not recommended. USDA lists 3 kinds of spinach; the first is shown here and all are in the table below.
Where these times come from. USDA FoodKeeper has no entry named "spinach". The 3 kinds on this page are the USDA entries that cover spinach, copied without change from Lettuce, Bagged greens and Canned goods. Each row in the table is one USDA entry; pick the one that matches what you have.
fresh leaves, loose
No guideline
3 to 7 days
from the package date
Not recommended
All kinds of spinach, side by side
| Kind | Pantry | Fridge | After opening | Freezer |
|---|---|---|---|---|
| fresh leaves, loose | no guideline | 3 to 7 days | no guideline | Not recommended |
| bagged | no guideline | 3 to 5 days | 2 days | Not recommended |
| canned | 2 to 5 years | no guideline | 3 to 4 days | no guideline |
No guideline: USDA gives no time for that place, usually because the food is not stored that way.
- bagged: Unopened product will last 3 - 5 days after date on bag; after opening it will last 2 days.
- canned: Canned items will be safe to eat well past the ‘use-by’ or ‘best by’ date as long as the can shows no dents, rust, or swelling.
How to tell spinach has gone bad
General signs for produce: fresh vegetables, the group USDA lists spinach under.
- Slimy, wet leaves on greens that were crisp before
- Soft or mushy spots on vegetables that were firm
- Sprouting or wrinkled skin on potatoes and onions
- Mould, often white or fuzzy, near the stem or cut end
- Sour or off smell replacing a vegetable's usual earthy scent
More on produce: fresh vegetables. The times above are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.
Storage habits that make the difference
Store leafy greens loosely wrapped in the crisper drawer, ideally with a paper towel to absorb extra moisture. Keep potatoes, onions and garlic in a cool, dark, dry place outside the fridge, and store potatoes away from onions since they spoil each other faster. Trim and wash vegetables just before cooking.
More in produce: fresh vegetables
Source: USDA FSIS FoodKeeper dataset (public domain). Times assume a fridge at 40 F (4 C) and a freezer at 0 F (-18 C). How we decode the data.