5 Best Tarragon Substitutes (Ranked)

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Use an anise-forward herb or a small boost of lemony herbs/spices to approximate tarragon’s sweet-licorice herbal aroma.

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 batch

Course: Substitutes

Best Matches

1:1 Fresh or dried basil (use for leafy herb backbone) Closest when you need a green herbal base; add a squeeze of lemon to mimic tarragon’s brightness
¾:1 Fennel fronds (or a pinch fennel seeds) Best for the anise/licorice note; start with ¾ of the amount and bloom it briefly in warm fat

Good Alternatives

1:1 Dill Reads similarly in sauces but is more grassy-citrusy; use for creamy dressings and fish
1:1 Chervil (if available) Gentle, slightly anise-like; keep the portion equal and taste-adjust

Emergency Swaps

⅛:1 Star anise (micro-pinch, ground) or anise extract High impact—use a tiny pinch only, then add a bright herb (basil/dill) to keep it savory, not candy-like

Choose your substitute by what you’re trying to preserve: tarragon’s licorice/anise aroma (fennel, chervil) or its bright herbal lift (basil, dill).
Start with the listed ratio (or less if you’re using a concentrated swap like ground star anise), then taste after the first simmer or mix.
If the substitute is bitter or too intense, balance with acid (lemon juice or a small splash of vinegar) and a little salt.
For hot dishes, bloom dried anise-like herbs in warm butter/olive oil for 20–30 seconds to reduce harshness.
For creamy sauces/dressings, stir in after heat is off so the aroma stays fresh.

Tarragon flavor is anise-leaning and lightly citrus; the best substitutes reproduce both notes.
Never overdo anise-like substitutes—use less first, then add gradually.

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