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A tall mason jar overflowing with dehydrated spinach leaves.

How to Dehydrate Spinach

Arlene Mobley - Flour On My Face
How to Dehydrate Spinach so you can preserve this tender fresh vegetable for months.
5 from 1 vote
Prep Time 15 mins
Cook Time 7 hrs
Total Time 7 hrs 15 mins
Course Side Dish
Cuisine American
Servings 24 Servings
Calories 17 kcal



  • 2 lbs. fresh spinach leaves
  • 3 cups water
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  • Rinse fresh unblemished spinach leaves well in cool water. Remove any bruised or blemished leaves. Place the spinach in a salad spinner and dry very well.
  • Arrange the spinach leaves on dehydrator trays. You can pile the spinach but spread it out evenly over the tray.
  • Set the temperature on the dehydrator to 95 F. to 110 degrees. The low temperature works well for anyone following a raw food diet.
  • Stack or slid the dehydrator trays into the food dehydrator. Place the lid on and set the timer for 8 or more hours.
  • Dehydrate the spinach leaves until they feel dry, crisp and crumble when you squeeze the dried leaves together.
  • Transfer the dry spinach to an airtight container.
  • Store the dried spinach out of direct sunlight in a dark cabinet to prevent the color of the leaves from fading.


Recipe Expert Tips

  • Wash the spinach leaves well before drying. Even if the packaging says it is prewashed.
  • Dry the spinach very well before dehydrating. Use a salad spinner to remove as much water from the leaves as possible. Or gently dab with a soft towel. Starting with dry leaves will speed the dehydrating process along.
  • Dry the spinach leaves completely to prevent mold from developing while storing.
  • If making spinach powder dry the leaves until they feel very crisp.


Serving: 1Serving | Calories: 17kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 63mg | Potassium: 422mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7089IU | Vitamin C: 21mg | Calcium: 77mg | Iron: 2mg
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