The nutritive value of most stored leafy vegetables tends to be affected by storage duration. Cleome gynandra is a seasonal African traditional leafy vegetable with nutraceutical and pharmaceutical benefits. During its off-season, the vegetable could be dried and stored for two years to ensure its sustainability. However, the storage duration of dried vegetables could pose serious challenges in retaining their nutritional value. Forty days old tender leaves (1kg) of C. gynandra were harvested just before flowering and divided into seven samples. The first sample served as the control (fresh leaves), and the 6 samples were freeze-dried and then stored for 0, 2, 4, 6, 8, and 10 months, which served as treatments and were arranged in a completely randomised design in triplicate. Data collection included the essential elements, namely, nitrogen (N), sodium (Na), calcium (Ca), iron (Fe), potassium (K), magnesium (Mg), phosphorus (P) and zinc (Zn). These were subjected to analysis of variance at the probability level of 5%. Storage period had a significant (P < 0.00) effect on all measured nutritional components compared to the control. In all the tested mineral elements, their nutrient concentrations were increasing with storage duration, and the highest concentrations of 5.36 g/100 as well as 206, 1844, 199, 3113, 476, 623 and 5.17 mg/100g in N, Na, Ca, Fe, K, Mg, P and Zn, respectively, were achieved at 10 months of storage. In conclusion, the removal of moisture through freeze-drying retained the nutritive content of the leafy vegetable and helped improve its nutritive value by extending its storage life.