Substitute for Tarragon: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The best substitutes for fresh tarragon are other herbs with a similar light anise or licorice-like flavor, such as chervil or fennel fronds. In many recipes, basil or dill can also work. For dried tarragon, the standard substitution is 1 teaspoon of dried for every 1 tablespoon of fresh.

Tarragon has a unique profile that is hard to replicate exactly. Choosing the right replacement depends on the recipe you are making and which herbs you have available. The goal is to complement the other ingredients in the dish without overpowering them.

Substitutes for tarragon (per 1 tablespoon fresh)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Tarragon is the key herb in bearnaise sauce; other herbs will change its character

How to choose the right substitute for tarragon

When substituting for tarragon, consider the herb’s signature flavor, which is a delicate, sweet anise or licorice note. The most successful substitutes will echo this characteristic.

• For a similar flavor: Chervil and fennel fronds are the top choices because they share a light anise quality. Chervil is milder, making it a subtle swap. Fennel fronds offer a more direct licorice note.
• For a different flavor: If you do not have an herb with an anise profile, basil or dill can be used. Basil introduces a sweeter, peppery character, while dill provides a fresh, grassy taste. These are effective when tarragon is not the central flavor of the dish.
• Dried for fresh: Using dried tarragon is a reliable option. Because dried herbs are more concentrated, use a ratio of one part dried to three parts fresh. This means 1 teaspoon of dried tarragon replaces 1 tablespoon of fresh.

Substitutions by recipe type

The best substitute often depends on the type of dish you are preparing. Using an herb that complements the main ingredients is key to a good result.

• Egg and fish dishes: Tarragon is a classic pairing with eggs and fish. Chervil is an excellent substitute in these preparations, as its delicate flavor will not overwhelm the main ingredient. Fennel fronds and dill are also very suitable for fish.
• Chicken and dressings: For chicken dishes or salad dressings, basil is a good alternative. Its sweet notes work well with poultry and vinaigrettes.
• Sauces: In sauces, dried tarragon is often the best choice because its flavor holds up well to heat. Add it earlier in the cooking process than you would fresh herbs to allow its flavor to infuse. For bearnaise sauce, be aware that tarragon is the defining ingredient; using any substitute will significantly change the sauce’s classic character.

What changes when you substitute for tarragon

Substituting any ingredient will alter the final dish. When you replace tarragon, expect a shift in the overall flavor profile. Using chervil or fennel fronds will result in a taste that is similar, but not identical, to tarragon.

Using basil or dill will create a more noticeable change. Basil will make the dish sweeter, while dill will lend a distinctly grassy flavor. These are not negative changes, but they create a different culinary experience. When using any substitute, it is a good practice to start with a smaller amount, taste, and add more if needed until you reach a flavor balance you enjoy.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.