Mexican mint tarragon has a flavor very similar to French tarragon, although slightly richer; it also has small golden flowers. While Russian tarragon looks very similar to French tarragon, its taste is stronger and more bitter, and it's used most often to flavor drinks.
As with many other herbs, there is a great difference between fresh and dried tarragon. This difference is even more distinguishable, however, since tarragon is a delicate herb and more volatile during the drying process. Many chefs will not use dried tarragon as it has lost the fine and subtle characteristics that make fresh so appealing. If using dried instead of fresh , 1 teaspoon should be substituted for 1 tablespoon.
Fresh tarragon can also be dried at home, either slowly in an oven on warm no hotter than F or in a dehydrator. Tarragon is one of those herbs people tend to either love or hate, depending on whether they prefer the taste of licorice. But this herb has a complex flavor that brings more than just anise to the palate. It is a combination of bitter and sweet, with touches of vanilla, mint, pepper, and eucalyptus, distinguishing it from other licorice-tasting foods like fennel.
That being said, the French variety is mild, marrying these contrasting flavors together to create an elegant and delicate herb. Fresh and dried tarragon are used differently in recipes. When cooking with fresh, the leaves need to be rinsed and patted dry before use. They are then removed from the stem, which can be done simply by running your fingers along the stem from the top down.
The leaves can be used whole or chopped but be careful as they bruise easily. Fresh tarragon should be used raw or added toward the end of cooking; if left to cook a long time, the flavor will turn bitter.
Dried tarragon is added early on in recipes but will not create the same effect as fresh due to its diminished flavor. Fresh tarragon can be incorporated into salad dressings and sauces as well as chicken and potato salads. If you had planned to use dried tarragon all along, then consider using dried dill, rosemary, oregano, marjoram, or anise seed instead. These aromatic dried herbs are much stronger than fresh alternatives, so less is required of any one of these tarragon substitutes via Marvelous Chef.
Though the taste is not quite as strong as tarragon, chervil is the most similar when it comes to aroma. Fennel seed is another alternative, as it's very versatile and packs a lot of flavor. What to know: Related to marjoram, oregano has a bitter, peppery, sharp taste.
What dishes it works best with: salad dressings, poultry dishes, vegetable dishes. Oregano is most commonly used in tomato-based sauces. If ever you come across a tomato-based pizza or pasta recipe that lists dried tarragon in the ingredients, oregano is an ideal swap. All you need is a heavy freezer bag or ice cube tray and to follow these three quick and easy steps. When wrapped in a damp paper towel and stored in a plastic bag in your refrigerator, fresh tarragon can last days.
Other fresh herbs like mint can be stored the same way. It is used abundantly in French dishes, in delicate vegetable, seafood, and poultry recipes, and rich, creamy sauces.
In our opinion, the best tarragon substitute for taste and aroma is chervil. Anise and fennel are the best substitutes if you want to maintain a deeper, licorice-like flavor in your dish. However, you can mix dried tarragon with other flavorful herbs to craft your own tarragon substitute. Add some marjoram, basil, and just a tad of fennel seeds to dried tarragon to elevate any dish to the next level.
Cooking is about working with the ingredients you have on hand and making the most of them, after all. Additionally, creating your tarragon cocktail is a great way to get a more customized flavor profile in your dishes.
In either case, you can use any of the tarragon substitutes listed above to give your dishes the depth they need. Without these special herbs, your dish can taste incomplete and dull.
A few pinches of these magical herbs can take your food to the next level. In addition to this, you can add these to season your meat, to your sauces , vinaigrettes, dressings, and salads. Even the person living next door will have their own unique way of frying an egg or cooking a salmon fillet. This fascination led me on a journey across the globe to discover the countless practices and traditions the world of cooking has to offer.
Affiliate Link Policy - Privacy Policy. Contents show. Tarragon Substitutes to Make your Food Shine! What does tarragon taste like? Substitutes for fresh tarragon Chervil.
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