Disclosure: This post may contain affiliate links. Read more about our ad policy here.
It’s late spring, and all of my spinach plants are going to start bolting soon. I want to preserve the last of the leaves before they turn too bitter. One of my favorite ways to preserve vegetables like beets, spinach, and carrots is to turn them into powder.
These powders save your veggies from spoiling and add a nutrient boost to your recipes. Let’s turn our fresh spinach leaves into a shelf-stable powder that you can use in smoothies, baked goods, or soups.
Overview of Spinach Powder Recipe
Equipment Needed
- A baking sheet or dehydrator trays
- An oven or dehydrator
- A food processor, spice grinder, or high-powered blender
- An airtight container for storage
Ingredients
- 1 pound of fresh spinach leaves
Instructions Summary
- Prep the spinach: Wash the leaves thoroughly to remove any dirt or debris. Use a salad spinner or kitchen towel to remove the excess water.
- Dehydrate the leaves with an oven: Preheat the oven to the lowest possible temperature. Arrange the leaves in a single layer on a baking sheet lined with parchment paper. Dry the spinach for about 2-4 hours, until fully dried and crispy. Leave the oven door slightly ajar so the moisture can escape.
- Dehydrate the leaves with a dehydrator: Place the leaves on dehydrator trays in a single layer. Dry at 95-125°F for about 4-8 hours or until the leaves are completely dry and brittle.
- Grind into powder: Once the leaves are fully dried, let them cool completely. Add the dried spinach to a food processor, spice grinder, or high-powered blender. Pulse until the leaves are ground into a fine powder. Pause and shake the container a few times in between to get all the dried bits to grind.
- Store the spinach powder: Transfer the powder to an airtight container, and store it in a cool, dark place. Use the powder within 6-12 months for the best quality.
How to Use Spinach Powder
Smoothies and Juices
Add a teaspoon or two of the powder to smoothies, protein shakes, or juices to boost your intake of vitamins and minerals.
Baked Goods
Mix the powder into the batter for pancakes, muffins, bread, or cookies for a nutrient boost. It also adds a pretty green color to the food. Start with about 1 tablespoon and adjust according to your desired color intensity and taste.
Soups and Sauces
Stir spinach powder into soups, stews, or sauces to increase nutrient content. Start with 1-2 teaspoons, then adjust to taste. Add it towards the end of the cooking process and avoid boiling for best results.
Pasta and Dough
Mix spinach powder into pasta dough, pizza dough, or tortillas for a vibrant color and added nutrients. For most pasta recipes, add 1-2 teaspoons to the dough and mix thoroughly. Adjust as needed.
Eggs and Omelets
Sprinkle spinach powder into scrambled eggs, omelets, or frittatas for extra vitamins and minerals.
Energy Bars or Protein Balls
Include spinach powder in homemade energy bars, protein balls, or granola bars to pack in more vitamins and minerals. Use about 1-2 teaspoons for most recipes.
Rice or Grains
Stir the powder into cooked rice, quinoa, or couscous to enhance the nutrient profile and add a pretty green color. Use about 1-2 teaspoons per cup of cooked grains. Adjust as needed.
Spinach Powder
Equipment
- Baking sheet or dehydrator trays
- Oven or dehydrator
- Food processor, spice grinder, or high-powered blender
- Airtight container for storage
Materials
- 1 pound fresh spinach leaves
Instructions
Prep the leaves:
- Wash the leaves thoroughly to remove any dirt or debris. Use a salad spinner or kitchen towel to remove the excess water.
Dehydrate the Spinach (Oven Method):
- Preheat the oven to the lowest possible temperature. Arrange the leaves in a single layer on a baking sheet lined with parchment paper. Dry the spinach for about 2-4 hours, until fully dried and crispy. Leave the oven door slightly ajar so the moisture can escape.
Dehydrate the Spinach (Dehydrator Method):
- Place the leaves on dehydrator trays in a single layer. Dry at 95-125°F for about 4-8 hours or until the leaves are completely dry and brittle.
Grind and Store:
- Once the spinach leaves are fully dried, let them cool completely. Add the dried spinach to a food processor, spice grinder, or high-powered blender. Pulse until the leaves are ground into a fine powder. Pause and shake the container a few times in between to get all the dried bits to grind.
- Transfer the powder to an airtight container, and store it in a cool, dark place. Use the powder within 6-12 months for the best quality.
Frequently Asked Questions
Spinach powder is a great source of vitamins (like A, C, K), minerals (iron, magnesium), and antioxidants. Use it for a nutrient boost in smoothies, soups, and baked goods. It supports heart health, eye health, and immune function.
Spinach powder can last between 12 to 24 months if stored in a cool, dry place in an airtight container. Always check for changes in color, odor, or texture to ensure quality. For the highest quality, use the powder within 6 months. The color may fade over time.
Spinach powder is packed with vitamins A, C, K, and minerals like iron and magnesium. It supports heart health by promoting blood flow, boosts immunity, and provides antioxidants that reduce inflammation. The powder also aids in bone and eye health, digestion, energy levels, and skin vitality.
References
El-Sayed S. M. (2020). Use of spinach powder as functional ingredient in the manufacture of UF-Soft cheese. Heliyon, 6(1), e03278. https://doi.org/10.1016/j.heliyon.2020.e03278
Waseem, M., Akhtar, S., Manzoor, M. F., Mirani, A. A., Ali, Z., Ismail, T., Ahmad, N., & Karrar, E. (2021). Nutritional characterization and food value addition properties of dehydrated spinach powder. Food science & nutrition, 9(2), 1213–1221. https://doi.org/10.1002/fsn3.2110
