Dates freeze well, which is useful if you've bought more than a household gets through before texture starts changing at room temperature after a few weeks.
Spread them in a single layer on a tray for an hour before bagging them. This stops the whole batch from freezing into one solid block, so you can pull out a handful later instead of thawing the entire bag. Once they're individually firm, a standard freezer bag with the air pressed out keeps them in good shape for several months.
Thawing takes ten to fifteen minutes at room temperature; they come out close to how they went in, maybe slightly softer at the skin. There's no need to thaw a full bag for a few dates — take out what you need and reseal the rest before ice starts building up inside the bag from repeated opening.
Freezing suits firmer varieties like Deglet Noor or Sayer particularly well, since they hold their shape better than a very soft Medjool does after thawing. If a batch was bought specifically for cooking or blending later, freezing them whole and thawing only what a recipe calls for wastes less than freezing a big blended paste all at once.
For stocking up before freezing a batch, see our dates fruit range and current kurma prices.