✔ Updated · 12 swaps for fresh + dried tarragon, with ratios
No tarragon in the house and a recipe that asks for it? Don’t panic: one of these 12 swaps is almost certainly in your fridge or spice drawer right now.
The best tarragon substitute is chervil, which has the same soft licorice note; use it 1:1, or a little more. Fresh basil and fennel fronds are the next best swaps at 1:1. For dried tarragon, use dried marjoram or dried chervil 1:1, or a tiny pinch of fennel or anise seed. Remember: 1 tablespoon fresh tarragon equals 1 teaspoon dried.
- Closest flavor: chervil, 1:1.
- Easiest to find: fresh basil, 1:1.
- Béarnaise sauce: chervil plus a pinch of fennel seed.
- Fresh vs dried: 1 Tbsp fresh = 1 tsp dried.
What Does Tarragon Taste Like?
Tarragon is a leafy herb from the sunflower family with long, narrow leaves and a gentle licorice or anise flavor, plus a fresh, slightly peppery edge. French tarragon is the one used in cooking; it’s the star of béarnaise sauce and part of the classic French fines herbes blend.
So the best swaps either bring that sweet anise note (chervil, fennel, anise) or the same fresh, green, herby lift (basil, dill, marjoram). Pick based on what you’re cooking, and taste as you go: it’s the habit my mum drilled into me, and it matters most with strong herbs.
Best Fresh Tarragon Substitutes
1. Chervil
The closest match: soft, lacy leaves with a mild anise flavor. Use 1:1 or slightly more. Perfect in béarnaise, egg dishes, fish and salad dressings.
2. Fresh Basil
Easy to find and sweet with a faint licorice note. Use 1:1, sliced thin. Great in tomato dishes, chicken, pasta and salads.
3. Fennel Fronds
The feathery tops of a fennel bulb taste gently of anise. Chop and use 1:1 in fish, chicken, dressings and sauces.
4. Fresh Dill
Bright and grassy rather than licorice, but lovely where tarragon meets fish, eggs or creamy sauces. Use 1:1, then taste.
5. Marjoram
Sweet, floral and milder than oregano. Use 1:1 fresh or dried. Especially good with roast chicken, vegetables and soups.
6. Parsley + a Pinch of Fennel Seed
Flat-leaf parsley gives the fresh green look and taste; a pinch of crushed fennel seed adds the anise. Use parsley 1:1.
7. Chives
Part of fines herbes with tarragon. Mild onion flavor, no licorice. Use 1:1 in eggs, potato salad and creamy dips.
Best Dried Tarragon Substitutes
8. Fennel Seeds
Strong anise flavor, so go easy: about 1/4 teaspoon crushed seed per 1 tablespoon fresh tarragon. Best in sauces, braises and pickles.
9. Anise Seed or Star Anise
The boldest licorice swap. Use just a pinch (about 1/8 teaspoon ground) per tablespoon of fresh tarragon, and taste before adding more.
10. Fines Herbes Blend
A French mix of parsley, chives, chervil and usually dried tarragon itself. Use 1:1 for dried tarragon in eggs, chicken and sauces.
11. Dried Oregano
Earthier and stronger, with no licorice. Use half the amount. Works in tomato sauces, Italian chicken and burgers.
12. Thyme
Woodsy and savory, it won’t mimic tarragon but suits the same roast chicken, stew and vegetable dishes. Use 1:1 fresh or dried.
Tarragon Substitute Ratios
| Substitute | Replaces 1 Tbsp fresh tarragon | Best for |
|---|---|---|
| Fresh chervil | 1 to 1 1/2 Tbsp | Béarnaise, eggs, fish |
| Fresh basil | 1 Tbsp | Tomato dishes, chicken, pasta |
| Fennel fronds | 1 Tbsp | Fish, chicken, dressings |
| Fresh dill | 1 Tbsp | Fish, eggs, creamy sauces |
| Marjoram | 1 Tbsp fresh or 1 tsp dried | Roast chicken, soups |
| Parsley + fennel seed | 1 Tbsp parsley + a pinch of seed | Sauces, salads |
| Fennel seeds (crushed) | About 1/4 tsp | Sauces, braises, pickles |
| Anise seed (ground) | About 1/8 tsp | Sauces, marinades |
| Fines herbes (dried) | 1 tsp | Eggs, chicken |
| Dried oregano | 1/2 tsp | Tomato sauces, burgers |
| Dried tarragon | 1 tsp | Anywhere fresh is called for |
What to Use in Béarnaise Sauce
Béarnaise gets its whole personality from tarragon, so this is where the swap matters most. Use fresh chervil 1:1 with a tiny pinch of crushed fennel seed in the vinegar reduction. Dried tarragon also works well here: 1 teaspoon per tablespoon of fresh.
No chervil? Fresh basil with that same pinch of fennel seed gets you surprisingly close. Here’s the trick that saves it: whisk in half the herbs, taste, then add the rest.
Tarragon Vinegar Substitutes
Tarragon vinegar is white wine vinegar infused with tarragon. The easiest swap is white wine vinegar or champagne vinegar 1:1, plus a pinch of dried tarragon or one of the herbs above. Rice vinegar works too, but it’s milder and slightly sweet.
Make your own: push a few sprigs of fresh tarragon (or chervil) into a clean jar of white wine vinegar and leave it in a cool, dark spot for about 2 weeks, then strain. More swaps live in our rice vinegar substitutes guide.
Tips for Swapping Tarragon
- Fresh vs dried. Dried herbs are about 3 times stronger: 1 tablespoon fresh equals 1 teaspoon dried.
- Add fresh herbs late. Chervil, basil and dill fade with heat, so stir them in at the end for the brightest flavor.
- Seeds go early. Fennel and anise seed need time in a sauce or braise to mellow. Crush them first.
- Skip rosemary. It’s piney and very strong, so it overpowers delicate dishes that call for tarragon.
- Taste, then add. Start with three-quarters of the amount. You can always add more; you can’t take it back.
More Herb and Spice Swaps
Missing something else? See our rosemary substitutes, sage substitutes, cardamom substitutes and Dijon mustard substitutes. Cooking fish with your herbs? These side dishes for salmon round out dinner.
Frequently Asked Questions
What is the best substitute for tarragon?
Chervil is the best substitute for tarragon because it shares the same mild anise flavor. Use it 1:1 or slightly more. Fresh basil and fennel fronds are the next best choices at 1:1, and both are easier to find in most grocery stores.
What can I use instead of dried tarragon?
Use dried chervil, dried marjoram or a dried fines herbes blend 1:1 in place of dried tarragon. For more licorice flavor, add a small pinch of crushed fennel or anise seed. If you only have fresh tarragon, use 1 tablespoon fresh for every teaspoon of dried.
What is a good alternative to tarragon vinegar?
White wine vinegar or champagne vinegar is the best alternative to tarragon vinegar. Use it 1:1 and add a pinch of dried tarragon, chervil or fennel seed for the herby note. You can also make tarragon vinegar by steeping fresh tarragon in white wine vinegar for about 2 weeks.
Can I substitute basil for tarragon?
Yes. Fresh basil is one of the easiest tarragon substitutes. Use it 1:1, sliced thin, in chicken, tomato dishes, pasta and salads. It has a slight licorice note but is sweeter, so add a pinch of fennel seed if you want more anise flavor.
How much dried tarragon equals fresh?
One teaspoon of dried tarragon equals about one tablespoon of fresh tarragon. Dried herbs are roughly three times stronger, so use a third of the amount. Add dried tarragon early in cooking and fresh tarragon near the end.
