Are you trying to make a recipe that requires tarragon but you don’t have any available? Don’t fret, as this article will take you on the journey of finding the best tarragon substitute that might be available in your kitchen at the moment.
Tarragon is commonly used in French cooking, although it can also be found in Mediterranean and European cuisines. Like fennel, the fresh herb has a licorice or an anise aftertaste. The dried herb is identical to the fresh variety, but not quite as potent.
Tarragon is so unusual that if at all feasible, you should go to the store and buy some! In fact, store it. Tarragon is always an important ingredient in most salad dressings and dips, so try not to replace it. I understand if the store is sold out or you do not have time to shop. Here are the greatest tarragon substitutes.
Easy to Find Tarragon Substitutes
What’s the finest tarragon substitute? Basil leaves, fresh. Basil is bright green and herbaceous, similar to tarragon, and faintly licorice/anise aftertaste. You can use it in place of tarragon with a ratio of 1:1, but be sure to slice the basil to match the thin tarragon leaves thinly.
Dill is an herb that tastes very different from tarragon leaves and can only be used in small amounts, mostly as a garnish. Like Basil, Dill has an earthy licorice flavor. If you don’t like Dill, you can replace it with dry tamari.
Angelica has a flavor potential similar to fennel and Dill (both of which can be used in place of tarragon depending on the recipe), but it’s a little more earthy and sugary. The only drawback is that this herb can be tough to come by!
If you don’t have any tarragon on hand, Angelica is a fantastic substitute. Use the stalk, leaf, or stem sold as an herb rather than the root and is also used as a spice!
Most people describe Angelica’s taste as a cross between licorice and celery. The licorice taste is very subtle, with only a dash of it in the background. Angelica can be substituted for tarragon in a 1:1 ratio without affecting the flavor of your recipes.
It is best used in sauces, vinaigrettes, soups, and spinach dips.
Chervil is the nearest to a complete substitute for tarragon, as you’ll find, with a flavor similarity that’s virtually identical to tarragon – and possibly even more earthy and strong!
Cooks sometimes describe Chervil as a cross between tarragon, chives, and parsley, a versatile ingredient that may stand in for or replace any of those ingredients.
Whether you’re using dried or fresh herbs, you’ll want to utilize a 1:1 ratio when substituting tarragon forChervill in your recipes. Since Chervil has a milder flavor than tarragon, it’s best to taste and adjust as you cook.
It is the best ingredient to add to Chicken dishes, dressings, and lentils.
We love the strong flavor of anise in our baked goods! Anise has a spicy flavor that is similar to tarragon and fennel.
This makes it an excellent tarragon substitute in recipes that require a strong licorice flavor. In addition, aniseed can serve as the best alternative for both dried and fresh tarragon due to its sweet, and spicy flavors.
Start with one pinch (about 1/16th of a teaspoon) of anise to replace 1 teaspoon of dried tarragon and 1 tablespoon of fresh tarragon. Taste and adjust as necessary.
It serves best in soups, Cranberry Almond Granola Bars, and broths.
Marjoram is an integral part of the oregano family, so that it won’t have the same licorice fragrance or flavor as tarragon, but that doesn’t mean it’s a bad substitute. On the contrary, this herb retains its earthy, woodsy, and warm characteristics, complementing tarragon-based dishes.
When substituting marjoram with tarragon, aim for a 1:1 replacement ratio. It is best used in salmon dishes and vegetables.
Cinnamon and Parsley
Cinamon and parsley can perfectly produce the sweet flavors of tarragon (it’s best to use fresh herbs for optimal results).
Fresh parsley and cinnamon are ideal for simmering in water as certain chefs and cooks suggest preparing tea from these plants. The herb tea can then serve as a direct substitute for béarnaise sauce.
However, outside of béarnaise sauce, this combination doesn’t stand up as well. Alternatively, parsley can serve as a stand-in for fresh tarragon. It’s not perfect, but it’s still a nice trade!