Best Tarragon Substitutes for Any Recipe

The best tarragon substitutes are fresh or dried marjoram (use 1:1 ratio), a blend of basil and thyme (1:1), or a pinch of anise seed with chervil. For French tarragon's distinctive anise-like flavor in sauces like béarnaise, a combination of chervil and a tiny amount of fennel seed works best as a tarragon replacement.

Many home cooks encounter a common kitchen dilemma: a recipe calls for tarragon, but your spice rack comes up empty. Understanding effective tarragon substitutes requires knowing what makes this herb unique. Tarragon (often misspelled as “taragon”) features a distinctive sweet-anise flavor with subtle grassy notes, making it essential in French cuisine, particularly in classic sauces like béarnaise and dishes featuring chicken, fish, and eggs.

Why Finding the Right Tarragon Substitute Matters

Tarragon’s complex flavor profile combines licorice-like sweetness with herbal freshness. The two main varieties—French and Russian tarragon—differ significantly in potency, with French tarragon being the preferred culinary variety. When seeking tarragon replacement options, consider whether your recipe needs the herb’s aromatic top notes (for finishing dishes) or its foundational flavor (for cooking into sauces).

Top 5 Tarragon Substitutes Ranked by Effectiveness

Not all substitutes work equally well across different applications. This comparison helps you select the optimal tarragon alternative based on your specific cooking needs:

Substitute	Flavor Match	Best For	Substitution Ratio	Limitations
Marjoram	85%	Chicken, egg dishes, vinaigrettes	1:1 fresh or dried	Lacks pronounced anise note
Basil + Thyme blend	80%	Pasta, roasted vegetables, fish	1/2 basil + 1/2 thyme	Missing licorice undertones
Chervil + anise seed	90%	Béarnaise sauce, delicate dishes	1:1 chervil + pinch anise	Anise seed must be used sparingly
Dill + fennel fronds	75%	Seafood, pickling, salads	3:1 dill to fennel	Bolder flavor profile
Dried tarragon (reconstituted)	95%	Any cooked application	1 tsp dried = 1 tbsp fresh	Not suitable for garnish

Detailed Analysis of Each Tarragon Substitute

Marjoram: The Closest Single-Herb Alternative

Marjoram provides the most balanced tarragon replacement when you need a single-ingredient solution. Its mild sweetness and subtle pine notes mimic tarragon’s profile without overwhelming dishes. For tarragon substitute in chicken recipes, marjoram shines in herb rubs and pan sauces. Use equal amounts of fresh or dried marjoram as you would tarragon. The primary difference is marjoram lacks tarragon’s distinctive anise note, making it less ideal for traditional French sauces.

Basil and Thyme Combination: Versatile Kitchen Staple Substitute

When marjoram isn’t available, a 50-50 blend of basil and thyme creates a surprisingly effective tarragon alternative. This combination works particularly well as a tarragon replacement in pasta dishes and vegetable preparations. The basil contributes sweetness while thyme provides earthiness. For best results, use fresh herbs and add them later in the cooking process to preserve their delicate flavors. This substitute won’t replicate tarragon’s anise quality but provides a harmonious herbal balance.

Chervil with Anise Seed: Premium Option for French Cuisine

For authentic tarragon substitute in béarnaise sauce or other French classics, chervil combined with a tiny amount of anise seed delivers the closest approximation. Chervil’s mild anise flavor forms the base, while a single crushed anise seed (or 1/8 teaspoon ground) enhances the licorice notes without dominating. Use equal parts chervil to replace fresh tarragon, adding the anise seed sparingly. This combination works beautifully in delicate egg dishes and light sauces where tarragon’s signature flavor is essential.

Dill and Fennel Fronds: Best for Seafood and Pickling

When substituting tarragon in seafood recipes or pickling solutions, dill combined with fennel fronds creates an excellent alternative. Use three parts dill to one part fennel frond for a balanced profile. The fennel contributes the necessary anise element while dill provides complementary herbal notes. This combination works particularly well as a tarragon alternative for pickling cucumbers or preparing fish dishes. Avoid using this substitute in creamy sauces where the flavors might clash.

Reconstituted Dried Tarragon: Emergency Pantry Solution

If you have dried tarragon but need fresh, reconstitute it by soaking 1 teaspoon in 2 tablespoons warm water or broth for 10 minutes. This dried tarragon substitute option works well in cooked applications like soups, stews, and braises where fresh herb appearance isn’t critical. The rehydration process restores some of the volatile oils lost during drying. Note that reconstituted dried tarragon won’t work for garnishes or raw applications like compound butters.

When Not to Substitute Tarragon

Certain dishes rely so heavily on tarragon’s unique flavor that substitutes fall short. Traditional faux-filet (steak with béarnaise) and poulet sauté à la crème require authentic tarragon for proper flavor balance. In these cases, consider modifying the recipe rather than using a substitute. For special occasions where tarragon’s distinctive taste is central, seek out fresh tarragon at specialty markets or grow your own plant, which thrives in containers.

Creating a Custom Tarragon Substitute Blend

For the most versatile tarragon replacement, create a pantry-friendly blend:

• 2 parts dried marjoram
• 1 part dried chervil
• 1/4 part dried basil
• A pinch of anise seed (per tablespoon of blend)

Store this mixture in an airtight container away from light. Use 1:1 as a tarragon replacement in recipes calling for dried tarragon. For fresh herb applications, reconstitute 1 teaspoon of the blend in 2 tablespoons liquid before adding to dishes. This custom blend works particularly well as a tarragon substitute for chicken dishes and vegetable preparations.

Special Considerations for French vs. Russian Tarragon

Understanding the difference between French (Artemisia dracunculus) and Russian tarragon (Artemisia dracunculoides) helps select appropriate substitutes. French tarragon has the prized anise flavor, while Russian tarragon is milder with less complexity. If your recipe specifies French tarragon (most do), prioritize substitutes with anise notes. For Russian tarragon recipes, simpler herb substitutions like marjoram alone may suffice. When growing your own, ensure you have the French variety for authentic flavor.

What's the best substitute for tarragon in béarnaise sauce?

For authentic béarnaise sauce, use a combination of fresh chervil and a tiny pinch of anise seed (1:1 ratio with chervil). The chervil provides the delicate anise-like flavor while the anise seed enhances the signature note without overpowering the sauce. Avoid strong substitutes like dill which would alter the classic flavor profile.

Can I use dried tarragon instead of fresh in recipes?

Yes, use 1 teaspoon dried tarragon for every 1 tablespoon fresh tarragon called for in a recipe. For best results in cooked dishes, add dried tarragon early in the cooking process to allow flavors to develop. Note that dried tarragon won't work well in raw applications like compound butters or as a garnish where fresh texture and appearance matter.

Is there a difference between French and Russian tarragon substitutes?

Yes, French tarragon has a stronger anise flavor requiring substitutes with similar notes (chervil + anise seed), while Russian tarragon's milder profile works with simpler substitutes like marjoram alone. Most recipes specify French tarragon, so assume you need the more complex substitute unless stated otherwise.

What's a good tarragon substitute for pickling recipes?

For pickling, use a combination of dill and fennel fronds (3:1 ratio) as a tarragon alternative. The fennel provides the necessary anise note while dill complements the vinegar base. Alternatively, a small amount of dried tarragon (1 teaspoon per quart) works well if you have it available, as the pickling process enhances its flavor.

Can I use tarragon substitute in chicken salad recipes?

For chicken salad, marjoram makes the best tarragon replacement (use equal amounts). Its mild sweetness complements mayonnaise-based dressings without the strong anise note that might overpower delicate chicken flavors. If you prefer some anise flavor, add a tiny pinch of anise seed to the marjoram. Avoid stronger substitutes like dill which would dominate the salad's flavor profile.