The 8 Best Substitutes for Tarragon (Plus How to Use Them)

Tarragon is an often overlooked herb. I admit, I’m guilty of forgetting about it until I see it in the ingredient list of a recipe. Though it can be polarizing, its complex, deep flavor is one I love incorporating into my cooking. It’s great sprinkled on top of a classic eggs Benedict or a deviled egg or added to an herby salad or roast chicken. While its distinct flavor is its greatest strength, it also makes it hard to find a good substitute. Here, we break down what you need to know about how to replicate the unique flavor of tarragon, no matter what you’re cooking.

What Is Tarragon?

Tarragon is a tender herb that’s part of the lettuce family. It’s native to Asia — though it is also grown in North America and Europe — and it grows as a low shrub with flat, narrow glossy green leaves. Its punchy, complex flavor is reminiscent of anise and fennel with a hint of fresh citrus.

Tarragon is very popular in French cuisine and is available both fresh and dried. It’s a great addition to chicken dishes, roasted vegetables, and salad dressings, though this versatile herb has a wide variety of uses.

Dried Tarragon

The natural first thought when reaching for a substitute for a fresh herb is its dried counterpart. While dried tarragon is a good option as a substitute for fresh, be aware that the flavor of dried tarragon is slightly different from that of fresh, as the delicate herb loses some of its more subtle qualities during the drying process. When substituting, start with about half the amount of fresh called for in the recipe and add as necessary.

Chervil

Sometimes referred to as “French parsley,” chervil is a tender herb with a flavor that can be described as a cross between parsley and tarragon. It’s a great stand-in for tarragon in raw preparations like salads or when finishing a dish.

Fennel Fronds

The often-overlooked spindly leaves that grow out of fennel stalks can bring the fennel and slight citrus notes of tarragon to a dish. If the licorice-adjacent notes of tarragon are not your favorite, opt for another sub on this list. Fennel fronds can be substituted in both raw and cooked dishes.

Fennel Seeds

Similar to fennel fronds, fennel seeds will add the licorice and anise aspects of tarragon’s flavor to a dish. Fennel seeds are a good substitute in soups and stews, where their strong flavor can infuse the cooking liquid. If substituting for fresh tarragon, start with 1/4 teaspoon fennel seeds and add more as necessary.

Thai Basil

Like tarragon, Thai basil has a strong, complex flavor with distinct notes of licorice. It makes a great substitute for tarragon in both cooked and raw dishes like salads, soups, sauces, and as an herby garnish.

Anise Seeds

Like fennel seeds, anise seeds can be substituted for tarragon when you’re looking to replace the slightly spicy, licorice-adjacent flavor. Start small, with 1/4 teaspoon for every tablespoon of tarragon called for, since anise is a powerful flavor, and it can be easy to overdo it.

Marjoram

Marjoram is a great option as a sub if licorice flavor isn’t your favorite part of tarragon. A tender herb that’s part of the oregano family, marjoram has an earthy, woodsy flavor similar to thyme or oregano. The flavor of fresh marjoram is closer to tarragon than dried, but you can use either. Either way, start with 1 teaspoon per tablespoon of tarragon called for.

Herbes de Provence

This blend of dried herbs is very popular in French and Mediterranean cuisines and includes dried tarragon in its ingredients. Herbes de Provence can include a variety of dried herbs, including marjoram, rosemary, fennel, and sometimes chervil, parsley, and basil, among others. Since this is a blend of herbs, using it as a substitute will add additional flavors to your cooking. As usual, start with less (1 teaspoon per tablespoon tarragon called for is a good place to start) and add more after tasting.

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