Tarragon and oregano are not the same thing, although they both belong to the same family of herbs. Tarragon has a unique and distinct flavor that sets it apart from oregano. While oregano has a more earthy and slightly bitter taste, tarragon has a stronger anise-like flavor.
When it comes to cooking, it’s important to note that tarragon and oregano cannot be used interchangeably in most recipes. The flavor profiles of these two herbs are quite different, and substituting one for the other can significantly alter the taste of the dish.
However, if a recipe calls for fresh oregano and you don’t have any on hand, you can use fresh tarragon as a substitute. Since tarragon has a stronger flavor, you will need to use only about three-fourths (or roughly three-quarters) of the amount of fresh tarragon compared to what the recipe calls for fresh oregano.
This substitution works best for recipes where fresh oregano is meant to be used raw, such as in salads, dressings, or as a finishing touch on dishes like the classic Greek lemon chicken and potatoes. The strong anise-like taste of tarragon can add a unique twist to these types of dishes.
In my own experience, I have used tarragon as a substitute for oregano in a Greek salad dressing recipe. The dressing turned out to be delicious with a subtle hint of anise flavor from the tarragon. It added a refreshing twist to the traditional flavors of the salad.
To summarize, while tarragon and oregano are not the same thing, tarragon can be used as a substitute for oregano in certain recipes, especially when the oregano is meant to be used raw. However, it’s important to remember that the flavors of these herbs are distinct, so the substitution may alter the overall taste of the dish.
