6 Top Substitutes for Tarragon

Tarragon, a long, grass-like herb found in the produce section of most grocery stores, is a fragrant and complex herb. Its bright, herbal flavor carries a hint of citrus and licorice, making it a distinctive addition to any dish. Because of its multifaceted taste, finding a suitable replacement for tarragon can be a challenge.

Whether you've run out of tarragon or simply don't enjoy certain aspects of its flavor, there are several excellent alternatives you can turn to.

What Is the Taste of Tarragon and How Is It Used?

Tarragon is a wild herb that grows year-round across North America, as well as much of Europe and Asia. Its bright, clean, and vibrant flavor has made it a staple in Mediterranean and European cooking, earning it the title 'king of herbs' among the French. With its distinctive shape and bold aroma, tarragon elevates any dish, from a classic Béarnaise sauce to a simple platter of roasted vegetables.

Tarragon shines in the spring, offering a fresh, herbaceous flavor that pairs beautifully with lighter proteins like chicken, fish, and rabbit. It enhances brothy dishes, creamy soups, stews, and vinaigrettes. When added to salads or used as a garnish, it significantly boosts both the flavor and aroma of the dish.

Sadly, tarragon isn't a common sight in many home kitchens or even in some grocery store produce sections (I'm looking at you, local market!). This is truly unfortunate, as it's such a versatile and flavorful herb.

Using Dried Tarragon in Place of Fresh

A general guideline for substituting dried herbs for fresh is: 1 teaspoon of dried herbs for every tablespoon of fresh. However, since dried tarragon lacks the intensity of fresh, feel free to use a bit more if needed.

It’s more challenging to replicate fresh tarragon, but if your recipe calls for dried tarragon, you have more options. Dried marjoram, oregano, basil, dill, rosemary, fennel, or even anise seeds can work well as substitutes.

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Top Tarragon Substitutes

Dried Tarragon

When fresh tarragon isn't available, dried tarragon is the most obvious alternative. However, it can become somewhat bitter in larger quantities. If your recipe calls for a lot of tarragon, you might want to consider using a fresh substitute instead.

To make the most of dried tarragon, try pairing it with other herbs in your dish. A good starting point is to use 1 teaspoon of dried tarragon for every tablespoon of fresh.

Basil

Fresh basil is a readily available substitute, found in almost any grocery store. While it shares some flavor notes with tarragon, it lacks the citrusy, licorice-like qualities. You can swap fresh or dried basil in a 2:1 ratio for fresh or dried tarragon, but starting with an equal swap is always a safe bet.

For an even better alternative, try Thai basil, also known as licorice basil. (I think you can guess where the flavor similarities lie!)

Chervil

Chervil is probably the closest match to tarragon in terms of flavor. Often described as a blend of tarragon, parsley, and chives, it’s a versatile herb that can stand in for any of those. While milder in flavor, it’s a great alternative.

Chervil’s flavor tends to fade during cooking, so it’s ideal for dishes where tarragon is used raw, like salads. You can substitute it 1:1 for fresh or dried tarragon in dressings, sauces, salads, and poultry dishes, but be sure to taste as you go for the best results.

Fennel Fronds

Fennel fronds can offer a tarragon-like taste, especially with their citrus notes, but their strong licorice flavor is what makes them similar to tarragon. If you’re not a fan of tarragon’s licorice aspect, fennel fronds could be a great choice. Some also recommend anise or fennel seeds, but given that tarragon has a deeper complexity, I wouldn’t consider these as suitable replacements.

Every part of the fennel plant is edible, though we typically use the white bulbs. The fronds, being more delicate, have a brighter flavor similar to tarragon. For dressings, vinaigrettes, soups, salads, or lighter dishes, use fennel fronds as a 1:1 substitute for fresh tarragon leaves.

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Marjoram

Marjoram, a member of the oregano family, often gets confused with oregano due to its small, round leaves. While it lacks the distinctive licorice note of tarragon, it brings a warm, earthy, and woodsy flavor to dishes. Fresh marjoram works best as a tarragon substitute, and you can use it in a 1:1 ratio for vegetables or poultry.

Herbes de Provence

If you're in a pinch, check if your Herbes de Provence blend already includes tarragon, as many do. This is especially ideal for dishes inspired by Southern France, recipes from Julia Child, or meals featuring chicken, potatoes, or omelets.