Buzz
Instead of resorting to expensive hair and skin products loaded with chemicals, why not try making your own natural fenugreek oil? All you need are fenugreek seeds and your preferred oil. Let the seeds infuse the oil with their fragrance before straining them out. Store your homemade oil in the refrigerator for whenever you need to pamper your scalp or enhance your DIY beauty concoctions.
Preparing Your Fenugreek Oil
Cold-Infusing Fenugreek Oil
Start by placing fenugreek seeds into a clean, sealable glass jar. Ensure the seeds cover the bottom by about an inch. You can find fenugreek seeds in health stores, Indian markets, or online. For a more potent oil, lightly crush the seeds using a mortar and pestle.
Add enough oil to submerge the seeds with a depth of at least 1 inch (2.5 cm). Choose from a range of natural oils like olive, coconut, grapeseed, jojoba, or apricot oil, depending on your preference. Match the oil to your skin type if you intend to use it on your skin or hair.
Secure the jar tightly and let it sit at room temperature for 3 to 6 weeks. Position the jar in your pantry or on a windowsill, allowing the oil to infuse. Remember to give the jar a gentle shake daily to ensure even steeping.
Alternative: Opt for sun-infused fenugreek oil by placing the jar outdoors in direct sunlight. Shake the jar daily and allow the oil to infuse for 3 weeks.
Filter the fenugreek oil using cheesecloth. Position a fine-mesh strainer over a bowl or measuring jug and place a few layers of cheesecloth in the strainer. Slowly pour the fenugreek oil from the jar into the strainer.
Transfer the oil into a fresh bottle and store it in the refrigerator for up to 1 month. Remove the strainer with the cheesecloth and carefully pour the fenugreek oil into a new container. Seal the container tightly and refrigerate the oil.
Using a Slow Cooker to Make Fenugreek Oil
Place 1/2 cup (113 g) of fenugreek seeds into a small slow cooker. Fenugreek seeds are available at Indian markets, local health stores, grocery store bulk bins, or online. No need to crush the seeds beforehand.
Alternative:
If preferred, combine the oil and fenugreek seeds in a large canning jar. Set the jar in a double boiler with simmering water underneath and warm it for 5 to 10 minutes. Allow the oil to infuse for 1 to 2 days before straining.
Add 3 1⁄2 cups (830 ml) of oil to the slow cooker. Almost any high-quality oil can be used for making fenugreek oil. Olive oil or coconut oil can be used in a pinch. Choose an oil compatible with your skin or hair type if using it for those purposes.
Set the slow cooker to 'Low' and let it cook for 3 to 5 hours. Cover the cooker and set it to the lowest heat. If there's a 'Warm' setting, that can be used instead. Turn off the slow cooker after 3 to 5 hours. The oil should turn slightly golden and emit a faint bittersweet aroma.
After straining, transfer the fenugreek oil into a storage bottle. Turn off the slow cooker and place cheesecloth in a fine-mesh strainer. Set the strainer over a bowl and slowly pour the warm oil into it. The cheesecloth will catch the fenugreek seeds. Then, pour the fenugreek oil into a storage bottle with a tight lid.
Keep the fenugreek oil refrigerated and use it within 1 month. Storing the fenugreek oil in direct sunlight or warm areas could lead to rancidity. Store the container of fenugreek oil in the refrigerator and try to use it within a month of making it.
Tips
You can mix different oils like apricot oil and almond oil to infuse with the fenugreek.
Warnings
- Avoid using fenugreek oil during pregnancy as it may induce contractions. If breastfeeding, consult your doctor regarding fenugreek oil usage. Further research is needed to ascertain its safety.
- If you have hormone-sensitive cancer, consult your doctor before using fenugreek oil, as fenugreek mimics estrogen.
Things You'll Need
Cold-Infusing Fenugreek Oil
- Glass jar with a lid
- Storage container
- Fine-mesh strainer
- Cheesecloth or filter
Using a Slow Cooker to Make Fenugreek Oil
- Small slow cooker
- Measuring cups
- Storage container
- Fine-mesh strainer
- Cheesecloth or filter
