Tarragon is a perennial herb that is commonly used in cooking for its sweet and anise-like flavor. It belongs to the sunflower family and is native to Eurasia. Tarragon is often used in French cuisine and is a key ingredient in béarnaise sauce. It is also commonly used in Mediterranean, Russian, and Persian cuisine. It can be used fresh or dried, and its leaves are often chopped and added to salads, soups, stews, chicken, and fish dishes. Tarragon is also a popular ingredient in herb-infused vinegars and oils.
If you don’t have tarragon on hand or don’t like its taste, there are several herbs that can be substituted, including basil, fennel, or thyme. However, it’s important to note that each of these herbs possesses a unique flavor profile, and none of them are exact replacements for tarragon. When substituting herbs, it’s best to start with small amounts and adjust the flavor as needed. It’s also important to note that dried tarragon is often stronger than fresh tarragon, so adjust accordingly. Overall, tarragon is a versatile herb that adds a unique and tangy flavor to a range of recipes.
How To Substitute Tarragon
| Substitute | Instructions | Ratio |
|---|---|---|
| Chervil | Use fresh chervil leaves as a 1:1 substitute for tarragon. | 1:1 |
| Fennel Fronds | Finely chop fresh fennel fronds and use as a 1:1 substitute for tarragon. | 1:1 |
| Basil | Use fresh basil leaves as a 1:1 substitute for tarragon. | 1:1 |
| Marjoram | Use fresh or dried marjoram as a 1:1 substitute for tarragon. | 1:1 |
| Thyme | Use fresh or dried thyme as a 1:1 substitute for tarragon. | 1:1 |
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