This lovely, leafy herb has a distinctive flavor that has become the classic mainstay in numerous French dishes. There are several tarragon substitutes that make a great option for most classic recipes. Considered a fines herbes, its intense taste is reminiscent of vanilla and anise, and brings to life stocks and soups, especially fish broths. But it's hard to come by and can be an acquired taste.
It's a perennial herb with green, elongated leaves. Both the soft stem of the plant and its leaves are used for flavoring many different delicacies. Normally, the dried version has an attenuated taste that is favored by chefs. It makes for an excellent dressing and marinade. About an ounce of fresh leaves makes for a ⅓ cup of dressing.
Fresh Tarragon Substitutes
- Dried Tarragon
- Mexican Tarragon
- Ground Fennel Seed
- Chervil
- Basil leaves
- Anise seeds
Dried Tarragon Substitutes
- Marjoram
- Oregano
- Rosemary
- Dill
- Basil
Option #1: Dried Tarragon
The first option out of the gate is to substitute dried for fresh. It's so much easier to find and it smoothes out the heightened anise flavor so prevalent in the fresh variety. Plus you don't have to worry about trying to keep the herb bright and green when serving your recipe.
Keep in mind though that both varieties do not lend the same taste to the recipe. This is mostly because of how either herb is used in recipe preparation - fresh added toward the end of cooking or at the serving table. And dried added in during the cooking process. Also, it deepens the anise flavor, but reduces the intensity. Think of it more like a simmer, while the fresh version is more like a spark of flavor.
Option #2: Mexican Tarragon
This version is readily available in the southern regions of the US and is more pungent than the regular version. So use only if you want to heavily accent the taste. It's an ideal herb to store in vinegar and perfect for salad dressings.
Option #3: Ground Fennel Seed
Easy to find, fennel seeds give off a similar anise taste and work well in liquid recipes and as a rub for grilled proteins. It gives off a warm and fragrant scent and has a more concentrated flavor then just the seeds alone.
Option #4: Chervil
A member of the parsley family, it's a milder option with barely a hint of anise. The leaves are tender, paler and more fragile. This is definitely an herb that you don't want to cook, but rather finely chop and sprinkle on over dishes right before serving. Ideal in a spring salad or showered atop a frittata.
Finding chervil may be a little difficult depending on the season, so if you want to try your hand at growing it, follow this handy guide.
Option #5: Marjoram
More a Mediterranean herb, its delicate nature lends itself well to substitution. Similar in texture to oregano it has a mildly bitter flavor. It doesn't like harsh heat, so best to use it towards the end of your cooking time.
Frozen Tarragon
You can use frozen anytime instead of the fresh. Store the sprigs in the freezer in air-tight bags for up to three to five months. Using these air-tight bags is important so that it ensures that flavor is locked in. There is no need to defrost sprigs so you could use them in your dish directly.
Measurement Conversion
- 3 tablespoons of fresh = 1 teaspoon dried
- 1 teaspoon dried = 1/2 teaspoon ground
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