The fresh leaves of tarragon have recently become your favorite or maybe you prefer it in its dry form and just can’t resist reaching for it. Either way, you are not alone, in fact, many professional chefs have developed a certain obsession for this herb and have made it their secret ingredient in their best-selling recipes.
Famous by the name of “Little Dragon”, tarragon is mostly grown in countries like Spain, Turkey, Israel, Western Asia, and Southern Russia. It is imported in huge quantities to other countries, as well.
Belonging to the daisy family, this shrubby herb has a bittersweet flavor. Some consider it to be similar to anise and fennel. Its aroma easily adds depth to any dish and even a pinch more of Tarragon creates an imbalance in the proportion of your dish as its aroma and taste are overpowering.
The French love nothing more than fashion, but Tarragon might just change that. It is used in many French fish and chicken dishes. Obvious of the name, Tarragon is the essential ingredient of the famous Tarragon vinegar and also of Bearnaise sauce.
This herb is also a vital part of Iranian cuisine and is used to enhance the flavors of their pickles and stews. Hungarians enjoy having traditional chicken soup with tarragon seasoning. In some countries like Armenia, Azerbaijan-the sugary tarragon concentrate is used in famous carbonated drinks.
If you are wondering about the health benefits of this herb, then let us tell you that its medical benefits are countless. With hidden properties of calcium, iron, manganese, magnesium, and zinc, this herb is a power source designed by Mother Nature. In ancient times, it was used to heal toothache and was famous for its sleep-inducing property, as well.
But what can you do if your recipe calls for tarragon and unfortunately you have run out of it or is it just not available in your area? Are there any alternatives that you can use without compromising on the taste and flavor of your dish?
The answer is, yes. There are some common and easily available substitutes for Tarragon. Keep on reading to learn about the alternatives as well as how to use them.
Fresh Tarragon Substitutes
Chervil
Basil
Fennel seeds
Angelica
Dried Tarragon Substitutes
Marjoram
Dried Dill
Dried Oregano
Dried Rosemary
Fresh Tarragon Substitutes
Some people hesitate to try out dishes with tarragon. In most cases, dishes need fresh tarragon and fresh tarragon is not available or hard to find in most countries. If you are facing the same situation then worry not, because our recommended substitutes will work just as fine as fresh tarragon. So tight up against your apron and get ready to cook a mouth-watering meal!
Chervil
Chervil or the “French Parsley” is a spring herb. It looks quite similar to parsley as it is a member of the parsley family. In taste and texture, this herb is a unique blend of tarragon and parsley and the perfect substitute for fresh tarragon’s aroma.
As it is milder in taste, for every tablespoon of tarragon, it is recommended to use 1 and a half teaspoons of chervil. If you are planning to make the Bernaise sauce, for instance, chervil will be the ideal substitute for the required tarragon in it.
Best to Use In: Soups & salads
Fennel Seeds
When dried up, the seeds of the fennel herb become the famous fennel seeds. You might confuse cumin seeds with fennel seeds as they both look quite similar, however, these seeds are distinctive in taste and flavor. The sweet aroma and slightly sweet taste of this herb make it a counterpart of anise seeds and tarragon.
Using fennel seeds as a substitute for tarragon requires attention with the quantity. Fennel seed is similar to tarragon in taste and aroma, but at the same time, it is stronger, as well. You can balance your dish by substituting 1 tablespoon of tarragon with just half a teaspoon of fennel seed.
Best to Use In: Sauces, Curries, and Bread
Angelica
Another member of the parsley family, This perennial herb’s celery-like taste has made it a common substitute for fresh tarragon. It is very delicate in its flavor and if you combine it with a lot of ingredients, its individual taste diminishes.
Because of its clean taste, it acts as a great addition to salads. The roots of angelica are used in a grounded form to enhance the flavors of cookies, cakes, and muffins. By adding 1 teaspoon of angelica, you can complete your dish with a tarragon taste.
Best to Use In: Liqueurs, Candies, and Desserts
Basil Leaf
You haven’t eaten authentic Italian food if you are unfamiliar with Basil leaf. Belonging to the mint family, these green leaves are used to create a sweet fragrance and peppery taste in pasta and pizzas. Basil grows annually and is easily available in supermarkets which has made it one of the most common substitutes for tarragon.
The flavor of basil leaf is milder than chervil and thus it cannot be categorized as the “perfect substitute” for tarragon. However, with 2 teaspoons of fresh basil, you can fool your guests into thinking that they are eating a tarragon dish.
Best to Use In: Pasta, Pizza, Vegetable Soup, Meat, and Chicken Seasoning
Dry Tarragon Substitutes
Many people assume that tarragon has the same taste in its dried or fresh form, however, this is a misconception as there is a stark difference in flavor between both. If you don’t have dried tarragon, then you can use the following herbs to create a dish with a taste of real dried tarragon.
Marjoram
Famous in Greek mythology as the favorite of the Goddess of love, this herb belongs to the mint family and is found in parts of Asia and Africa. These flavorful green leaves are used in a variety of dishes to add depth and richness to taste. Marjoram has a warm, strong, and sweet taste which makes it suitable for use in soups, sauces, dressings, and stews. It is recommended to add fresh marjoram to the dish in the last step so that its flavor and aroma can last longer.
Due to its versatility in taste, this herb is a common substitute for dried tarragon. You should use 1 tablespoon of marjoram to substitute1 tablespoon of dried tarragon in the recipe and enjoy its instant tarragon taste.
Best to Use In: Salads, Dressings, Soups, Sauces, and Stews
Dried Dill
The feathery green leaves of “Anethum Graveolens” known as dill are popular in European and Asian cuisine. Its anise-like licorice flavor makes it a perfect ingredient for salads, and ranch dressing. Your sense of smell will enjoy every bite of dill filled dish as it enhances the aroma of every dish. Grown all year round and spreads widely which makes it easily accessible, dill is easily available in both fresh and dried forms.
However, the taste of dried dill is less in intensity as compared to the taste of fresh dill. Dried dill can be easily used to substitute dried tarragon in many dishes. You can replace 1 tablespoon of dried tarragon with dried dill and keep up the aroma and taste of the dish without giving your secret away.
Best to Use In Garnishing, Salads, Fish, and Meat Delicacies
Dried Oregano
We all have that small bottles filled with oregano that we quite often use to spice up our dishes. Oregano leaves create a strong aroma and layers of flavor which leaves you asking for more. Found in the mountainous areas of Greece and other Mediterranean countries, this herb was initially a foreign product in America. As pizza and Italian cuisine started gaining popularity, oregano sales increased by 5200 % from 1948 to 1956. Since then the “Oregano Era” has started in the culinary world.
Like every herb, oregano is also available in dried and fresh form. Its dried form takes precedence over the fresh one as many people find it easier to balance the overall proportion and taste of the dishes rather than overpowering it. It is for this reason that using 1 tablespoon of dried oregano is an appropriate substitute for 1 tablespoon of dried tarragon.
Best to Use In: Chicken, Seafood, Pasta, and Pizza
Dried Rosemary
A member of the culinary world since 500 BC, this herb is famous for its taste, flavor and is revered in Greek mythology. “Rosemary”, meaning the dew of the sea, is a native to the Mediterranean region and is a part of the mint family.
There are countless ways to use this amazing herb such as infusing it in your drinks, stuffing it in a chicken’s cavity, or even tempura-fry. Regardless of the way you use it, it will surely add that “wow factor” to your dish.
Its unique and rich taste has made it one of the most convenient substitutes for dried tarragon. 1 tablespoon of dried rosemary is so rich in flavor that it will be a perfect substitute for 1 tablespoon of dried tarragon.
Best to Use In: Soups, Casseroles, Salads, and Stews