10 Tarragon Substitutes For Any Occasion

What ingredients are in French dressings, such as Barnaise sauce, that give them their particular flavor? This is tarragon.

Tarragon is a fragrant herb of the sunflower family. It imparts a pungent but delicate, bittersweet herbal flavor to food when used in cooking. It’s also fantastic sprinkled over completed foods for a nice appearance.

Tarragon has a flavor that is similar to licorice and anise. This herb complements red meat, fish, poultry, and salads. It is a versatile plant that may be used in a variety of cuisines. Fresh tarragon, on the other hand, is not constantly accessible, unlike other herbs. It’s hardly what you’d call a pantry staple.

Is there a substitute to tarragon if a recipe asks for it and you can’t locate any?

Fresh Tarragon: Why is it so Expensive?

Tarragon comes in two varieties: French tarragon and Russian tarragon. Chefs favor the French variety over the Russian type. Russian tarragon grows in abundance, but it has limited culinary use since it lacks a distinct fragrance. Because of this, some people call it imposter tarragon.

To summarize, when tarragon is called for in a recipe, it is commonly believed to be French tarragon.

French varietals, on the other hand, are difficult to cultivate and flourish. French tarragon grows in a few places across the globe. Even luxury grocery shops do not carry fresh tarragon all year. As a result, it is more costly than other herbs and spices.

If you don’t have any tarragon on hand, other herbs work well as a replacement.

10 Tarragon Substitutes to Try

Dried Tarragon

Dried tarragon is the greatest choice for a true tarragon flavour. Unfortunately, drying removes most of its flavor, leaving it with a somewhat poorer scent. Dried tarragon, like other dried herbs, may not be suitable for all meals.

Dried herbs are ideal for recipes that need cooking, such as stews or sauces. They can withstand prolonged cooking, and the heat may help unleash their entire taste. If you prefer dried tarragon, use one teaspoon for each fresh leaf called for in the recipe.

Chervil

Chervil, commonly known as French parsley, has a taste and scent similar to tarragon. It is also a common element in French cuisine. Chervil, unlike tarragon, has a slight licorice or anise flavor.

People who dislike the strong flavor of tarragon might substitute chervil in their dishes. The substitution is exactly the same in quantity: a teaspoon of chervil may replace a teaspoon of tarragon.

If you want a stronger flavor, use a bit extra herb than the recipe asks for. For Barnaise sauce, chervil is an excellent tarragon alternative.

It goes nicely with vinaigrettes, salads, eggs, and chicken. Simply use the needed quantity of tarragon in place of the chervil. If you want a stronger flavor, use a bit extra herb than the recipe asks for.

Fennel

Snip off the little, frilly leaves that sprout from the fennel bulb, and you’ve got yourself a tarragon alternative from the fennel fronds. The feathery leaves are similar to dill. In fact, fennel is one of the greatest dill alternatives. They have a similar anise flavor to tarragon. To replace fresh fennel, just equal the amount of tarragon desired.

Fennel seeds, in addition to fresh leaves, are a wonderful tarragon alternative. A sprinkle of fennel seed replaces one tablespoon of fresh tarragon or one teaspoon of dried tarragon. Fennel adds a tarragon-like flavor to pesto, salads, soups, vinaigrettes, and other vegetable dishes.A sprinkle of fennel seed replaces one tablespoon of fresh tarragon or one teaspoon of dried tarragon.

Anise

If we compare the flavor of tarragon to that of anise, there is no greater alternative for tarragon than anise itself. However, anise has an overwhelming flavor, so use it sparingly in recipes.

For a tablespoon of fresh or dried tarragon, use 16 teaspoons.You may wish to start with half the amount of tarragon called for in the recipe and then adjust the flavor afterwards. Use one pinch of anise, or roughly 1 teaspoon, as a tarragon alternative.

Dill

Licorice’s bittersweet and salty-sour flavor is not for everyone. As a result, if a recipe calls for tarragon, try substituting dill. Dill has a tarragon flavor without the licorice flavor that tarragon has.

A tablespoon of fresh dill may be substituted for a tablespoon of fresh tarragon, as can a teaspoon of dried tarragon.Dill gives salad, vinaigrette, seafood, and other condiments a delicate taste.

However, don’t use it with Barnaise sauce otherwise you won’t get the real flavor. A tablespoon of fresh dill may be substituted for a tablespoon of fresh tarragon, as can a teaspoon of dried tarragon.

Basil

Basil is another tarragon alternative that does not have a pronounced licorice flavor. It tastes savory-sweet with hints of anise and mint. Basil is a popular herb for a variety of meals and practically all sorts of cookery. Basil is great in all meals except as a tarragon substitution in Barnaise sauce.

Basil has a more delicate flavor than tarragon. To replace basil for tarragon, you may need to double the quantity used in the recipe. So, instead of a tablespoon of tarragon, use two teaspoons of basil.

Marjoram

Marjoram has a strong fragrance and a lemony and bittersweet flavor. It does not have a licorice flavor since it is from a gentler oregano family. If you want something light in taste, it’s a superior tarragon alternative.

Marjoram to dried tarragon is a 1:1 ratio. Freshly crushed or dried marjoram may be used.

It may be used as a tarragon alternative in a variety of vegetable and poultry recipes. It’s also great for spicy meals since it balances the zing with a slight sweetness. You may swap marjoram for tarragon in a 1:1 ratio and use them interchangeably.

Oregano

If you don’t have dried tarragon or marjoram, use dried oregano leaves. Oregano has a strong, flowery flavor with a spicy bite. If you don’t mind an astringent and minty aftertaste, it makes a superb tarragon alternative.

A one-to-one substitution of dried oregano for dried tarragon is required. Most tomato-based meals will benefit from the addition of oregano. It’s also great in salad dressings, chicken and veggie dishes, and even pizza! A 1:1 substitution of dried oregano for dried tarragon is required.

Angelica

Angelica roots and seeds have a dill and fennel flavor. It also has a licorice undertone that resembles the bittersweet tang of tarragon. Angelica, on the other hand, may be as rare as tarragon.

It made the list in case you happen to have angelica on hand while hunting for a nice tarragon substitution. In a 1:1 ratio, use the chopped, woody section of the angelica roots or its seed in lieu of the tarragon.

The woody, aromatic perfume of angelica will improve the taste of fish dishes and stews. In a 1:1 ratio, use the chopped, woody section of the angelica roots or its seed in lieu of the tarragon.

Rosemary

When a tarragon alternative is required, the rosemary plant is an excellent choice. It does not taste like licorice. Rosemary has a pine resin aroma with hints of mint and sage, thus its taste may differ from that of tarragon.

If that’s all you have in your cupboard and you need some tarragon, it may still be utilized.

Use dry rosemary in the same proportion as dried tarragon. Dried rosemary is much superior than fresh rosemary for this function due to its less bitter flavor. Rosemary complements roast potatoes, pork, and poultry meals. Use dry rosemary in the same proportion as dried tarragon.

Takeaway

If you cultivate your own tarragon, freezing your crop is the greatest method to keep a fresh supply on hand. Drying will weaken its flavor, so you may not get the finest flavor out of it.

When in doubt, you can always pick up some dried tarragon leaves in the spice aisle. They’re not as strong as fresh tarragon, but they’ll do.

Tarragon has a strong bittersweet, licorice flavor, as well as a pronounced anise flavor. If you require tarragon but don’t want the licorice flavor, look for milder herb replacements.

When it comes to taste, chervil, fennel, and anise come the closest.