Tarragon Substitute Guide: Best Options for Every Recipe

Table of Contents

• Best Tarragon Substitutes for Different Dishes
• Substitution Ratios: How Much to Use
• Tarragon in French Cuisine: Best Substitutes
• How to Store Tarragon Properly
• Fresh vs. Dried Tarragon: Which to Use
• Common Tarragon Substitution Mistakes
• Frequently Asked Questions

Best Tarragon Substitutes for Different Dishes

When you need a tarragon substitute, the best option depends entirely on what you're cooking. Here's a clear guide to the top substitutes for specific recipes:

Substitute	Best For	Flavor Profile	Substitution Ratio
Chervil	Béarnaise sauce, French dishes, delicate sauces	Mild, sweet, slightly anise-like	1:1 fresh, 1:2 dried
Fennel seeds	Seafood, roasted vegetables, breads	Strong anise flavor	1/2 tsp ground for 1 tsp fresh tarragon
Dill	Salads, dressings, fish dishes	Fresh, grassy, slightly tangy	1:1 fresh, 1:2 dried
Basil + Dill blend	Chicken dishes, soups, stews	Basil: sweet, Dill: fresh	1/2 tsp basil + 1/2 tsp dill for 1 tsp fresh tarragon
Anise seeds	Baked goods, desserts, some savory dishes	Strong licorice flavor	1/4 tsp for 1 tsp fresh tarragon

Professional chefs recommend chervil as the closest match for tarragon in French cuisine, particularly for sauces. When chervil isn't available, a combination of basil and dill works well for most chicken and soup recipes.

Substitution Ratios: How Much to Use

Using the right amount of substitute is critical for achieving the desired flavor. Tarragon has a delicate flavor that can be easily overpowered or underrepresented.

• For fresh substitutes: Use equal amounts for chervil and dill. For stronger substitutes like fennel seeds or anise seeds, use half the amount.
• For dried substitutes: Use half the amount of fresh tarragon called for in the recipe. Dried herbs are more concentrated.
• For ground spices: Use 1/4 to 1/2 the amount of fresh tarragon, as ground spices release flavor more intensely.

Example: If a recipe calls for 1 tablespoon fresh tarragon, use 1 tablespoon fresh chervil or dill, or 1/2 tablespoon dried chervil/dill, or 1/2 teaspoon ground fennel seeds.

Tarragon in French Cuisine: Best Substitutes

French cuisine relies heavily on tarragon for classic dishes like Béarnaise sauce, chicken tarragon, and vinaigrettes. Here are the best substitutes specifically for French recipes:

• Béarnaise sauce: Chervil is the gold standard substitute. If unavailable, use a combination of 1 part fresh basil + 1 part fresh dill.
• Chicken tarragon: Use fresh chervil or a mix of dill and fennel seeds (1:1 ratio).
• Salad dressings: Dill works best, or a blend of chervil and parsley.
• Butter sauces: Use chervil or a small amount of anise seeds for authentic flavor.

According to culinary experts at Le Cordon Bleu, French tarragon (Artemisia dracunculus var. sativa) has a more refined flavor than Russian tarragon, which is why it's preferred for French cuisine. If you can't find French tarragon, chervil is the best substitute for maintaining authentic French flavors.

How to Store Tarragon Properly

Proper storage is essential to maintain tarragon's flavor and prevent waste. Here's how to store both fresh and dried tarragon:

For Fresh Tarragon:

• Trim the stems and place them upright in a glass with 1 inch of water (like fresh flowers)
• Cover loosely with a plastic bag and refrigerate
• Change the water every 2 days
• Will stay fresh for 1-2 weeks

For Dried Tarragon:

• Store in airtight glass containers away from light and heat
• Keep in a cool, dark pantry (not above the stove)
• Label with purchase date
• Use within 6-12 months for best flavor

Fresh vs. Dried Tarragon: Which to Use

Knowing when to use fresh versus dried tarragon makes a big difference in your cooking:

• Use fresh tarragon when:
  • Making sauces (like Béarnaise)
  • Adding to salads
  • Preparing cold dishes
  • When you want the most vibrant flavor
• Use dried tarragon when:
  • Adding to soups or stews that cook for a long time
  • When fresh isn't available
  • For dry rubs or spice blends

Important: When substituting dried for fresh, use 1 teaspoon dried for every 1 tablespoon fresh. Dried tarragon loses potency quickly, so if it has no aroma when you open the container, it's past its prime.

Common Tarragon Substitution Mistakes

Even experienced cooks make these common mistakes when substituting tarragon:

• Using too much of a strong substitute: Fennel seeds and anise seeds are potent - start with half the amount you think you need
• Adding substitutes too early in cooking: Tarragon and its substitutes lose flavor when cooked too long. Add during the last 5-10 minutes of cooking
• Using Russian tarragon for French dishes: Russian tarragon has a weaker, sometimes bitter flavor that doesn't work well in authentic French cuisine
• Ignoring the recipe type: Using dill in a béarnaise sauce will create a completely different flavor profile than intended
• Not adjusting for fresh vs. dried: Using equal amounts of dried for fresh will overpower the dish

Frequently Asked Questions

What is the best substitute for tarragon in French cuisine?

Chervil is widely considered the best substitute for tarragon in French cuisine, particularly in delicate sauces like béarnaise. It has a similar mild, slightly sweet flavor profile that closely resembles tarragon without overpowering the dish. If chervil isn't available, a combination of equal parts basil and dill can create a similar flavor profile for many French recipes.

Can I use dried tarragon instead of fresh, and what's the conversion?

Yes, you can substitute dried tarragon for fresh, but use about one-third the amount since dried herbs are more concentrated. The general rule is 1 teaspoon of dried tarragon equals 1 tablespoon of fresh tarragon. Keep in mind that dried tarragon has a less vibrant flavor than fresh, so you may want to add it earlier in the cooking process to allow its flavors to develop.

How can I tell if my tarragon has gone bad?

Fresh tarragon that has gone bad will become slimy, develop black spots, and lose its vibrant green color. It will also lose its distinctive anise-like aroma. For dried tarragon, signs of spoilage include fading color (from bright green to dull brown), loss of fragrance, and a lack of flavor when tasted. Properly stored dried tarragon typically lasts 1-2 years before losing potency.

What's the difference between French and Russian tarragon?

French tarragon (Artemisia dracunculus var. sativa) has a more refined, complex flavor with pronounced anise notes and is preferred for culinary use. Russian tarragon (Artemisia dracunculoides) has a weaker, less complex flavor and can be slightly bitter. French tarragon is typically propagated by cuttings (it rarely produces viable seeds), while Russian tarragon grows from seeds. For cooking, French tarragon is superior, and if you can't find it, chervil makes a better substitute than Russian tarragon.

Can I grow my own tarragon at home?

Yes, tarragon is relatively easy to grow at home. French tarragon grows best in well-drained soil with full sun exposure. It can be grown in containers or garden beds and typically reaches 2-3 feet in height. The best time to harvest is in the morning when the essential oils are most concentrated. Remember that French tarragon is usually propagated by root division rather than seeds. If you're growing it indoors, place it near a sunny window and water when the top inch of soil feels dry.

Why does my tarragon substitute taste different than expected?

Several factors could affect the taste of your substitute: 1) Using too much of the substitute (tarragon has a delicate flavor), 2) Adding the substitute at the wrong time in the cooking process, 3) Using stale or improperly stored substitutes, or 4) Choosing a substitute that doesn't match your recipe type. For example, using fennel seeds in a dish that calls for fresh tarragon leaves creates a different flavor experience. Adjust quantities and timing, and consider trying a different substitute that better matches your specific recipe requirements.