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Fenugreek oil has long been toted as the moisturizer for hair, while also being an important flavor in several different cuisines. By syphoning out the taste and benefits of fenugreek in to oil, the spice can be used in a multitude of different ways, from body care to cooking. Common in East Indian cooking, fenugreek suppliments can also be used to treat number two diabetes, tuberculosis and a variety of breast problems. However, an oil itself cannot be distilled and then immediately used from fenugreek seeds -- it must be diluted beforehand. By creating an oil extract in a mild oil, your own home essential oil can be utilized immediately in cooking and medicinal uses.

Pour the oil in to the large mason jar. Measure out 1/2 cup of fenugreek seeds.

Place the lid on the mason jar and close it tightly it by turning the rim on clockwise.

Set the mason jar in the middle of the saucepan. Fill the saucepan with water until it is full almost to the brim and set it on the stove.

Turn the burner, where the saucepan is resting, to medium-low heat. Bring the jar to a warm temperature, where it is almost hot, but can still be held in your hand.

Maintain the jar at the warm-hot temperature for ten minutes. Take the jar out and place it on a towel lined surface.

Allow the jar to sit for 24 hours. Repeat steps 3, 4 and 5. Let the jar sit for another 24 hours.

Place the cheesecloth over the bowl and pour the oil in to it. Remove the cheesecloth and rinse out the fenugreek seeds or discard it.

Pour the oil back in to the large mason jar. Add another 1/2 cup of fenugreek seeds.

Repeat the 48 hour process of heating the jar twice and then discarding the seeds for fresh ones until the desired strength of the fenugreek has been achieved in the oil.

Pour the oil in to the dark glass bottle. Secure the lid firmly on top and store in a dry, cool and dark area for six to 12 months.


Mixtures of fenugreek and other spices or herbs, such as oregano or lemon balm, can also be created in to essential oils for fast flavoring for use in cooking.

About the Author

Samantha Lowe

Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She has written articles for the "Mars' Hill" newspaper and copy for various design projects. Her design and copy for the "Mars' Hill" won the Associated Collegiate Press Pacemaker award in 2008. Lowe holds an Honors BA from Trinity Western University, and a MSc in Occupational Therapy from Queen's University where she is currently doing her PhD.