USDA-based · Sean Bernath · How this page was made · Last reviewed July 10, 2026 · Sources ↓
Spinach
Fresh spinach lasts 3–7 days in the fridge. Freeze only after blanching.
How long it keeps — Raw
Fridge times here are mostly quality windows from USDA FoodKeeper and related federal guidance — past them, flavor and texture decline; discard when mold, slime, off odors, or other spoilage signs appear. Freezer times are also quality windows at 0°F (FoodKeeper / FDA where cited). Not medical advice.
Cooked spinach lasts 3–4 days in the fridge.
How long it keeps — Cooked
Fridge times here are mostly quality windows from USDA FoodKeeper and related federal guidance — past them, flavor and texture decline; discard when mold, slime, off odors, or other spoilage signs appear. Freezer times are also quality windows at 0°F (FoodKeeper / FDA where cited). Not medical advice.
How to store spinach
Spinach keeps 3–7 days refrigerated, at the short end for loose baby leaves and the longer end for bunched mature spinach.
Store it dry. Line a container with paper towels, add the leaves loosely, and put another towel on top — condensation is what turns a bag of spinach into slime. If it came in a clamshell, adding a paper towel to the box helps considerably.
Do not wash it until you use it, unless it is visibly gritty, in which case wash and dry it very thoroughly in a salad spinner before storing.
Keep it away from apples, bananas, and tomatoes. Leafy greens are strongly ethylene-sensitive and yellow quickly near them.
Spinach freezes well once blanched, for 10–12 months, and frozen spinach is genuinely good for cooked applications. Raw frozen spinach thaws to a wet mass.
By state & packaging
Why spinach goes bad
Spinach leaves are thin, have very little cuticle, and have an enormous surface area for their weight — the same geometry that makes flounder the fastest-spoiling fish makes spinach the fastest-spoiling green.
They also respire quickly, consuming their own sugars and giving off moisture, which is why a sealed bag fills with condensation. That moisture on the leaf surface is what lets bacteria producing pectin-degrading enzymes break the tissue down into slime.
The yellowing you see is chlorophyll degrading, accelerated markedly by ethylene exposure and by warmth. Yellow leaves are safe but tired; slimy or blackened leaves should be discarded.
The safety dimension is significant and worth taking seriously. Leafy greens are one of the leading vehicles for foodborne illness in the US, having been implicated in repeated E. coli O157:H7 and Salmonella outbreaks. They grow low to the ground, are irrigated with water that can carry contamination, and are eaten raw with no kill step.
Pre-washed bagged spinach should not be washed again at home — studies consistently find that re-washing introduces more contamination from sinks and hands than it removes. Unwashed loose spinach should be washed thoroughly.
Signs it has gone bad
Any of these means discard it. Do not taste food to check (FDA / CDC). Fridge times above are mostly quality guidance — use these spoilage signs (and package condition) to decide when to toss, rather than treating the day count as a raw-meat-style safety cliff.
What the date on the package means
Clamshell or bag "best by" dates on packaged produce are quality estimates, not USDA safety kill switches. FDA produce guidance still controls: refrigerate cut produce, wash under running water (never soap), and discard moldy, slimy, or off-smelling items.
Once cut or opened, ignore the printed date and use the refrigerator windows on this page.
FAQ
Can I use slightly wilted spinach?
Yes — wilted but dry leaves are fine cooked. Slimy or sour-smelling leaves get discarded.
How long does spinach last in the fridge?
About 3–7 days raw refrigerated. Discard if slimy or foul-smelling — do not cook slime away and serve it.
Should I wash bagged spinach again?
Even pre-washed greens benefit from your own judgment: discard slimy leaves. If you rinse, use running water only — never soap.