Rhubarb and celery, with their long, fibrous stalks, often prompt questions about their botanical relationship. Despite a superficial resemblance, these two common produce items are not botanically related. Their distinct origins and characteristics are evident in their scientific classifications and typical uses.
Unpacking Their Botanical Roots
Rhubarb (Rheum rhabarbarum) belongs to the Polygonaceae family, also known as the smartweed or buckwheat family. This family includes various herbs, shrubs, and vines, often characterized by simple, alternate leaves and distinctive swollen nodes on their stems.
Celery (Apium graveolens) is a member of the Apiaceae family, known as the parsley or carrot family. This family is recognized for its aromatic plants, many with hollow stems and flowers arranged in umbrella-like clusters called umbels. Their placement in entirely different botanical families indicates an early divergence in plant evolution, without recent common ancestors.
Common Misconceptions Explained
The frequent confusion between rhubarb and celery often stems from their visual similarities. Both plants feature long, crunchy stalks that can appear somewhat alike at first glance. While rhubarb stalks are typically known for their red coloration, they can also exhibit green hues, which further contributes to their mistaken identity with green celery.
Their shared presence in culinary contexts also fosters this misconception. Both are widely used in cooking, leading many to categorize them simply as “vegetables.” However, rhubarb is often treated as a fruit in culinary applications due to its tart flavor, despite being botanically a vegetable. The crisp texture of their raw stalks can also contribute to the perception of similarity between the two.
Distinct Characteristics and Uses
Beyond their botanical distinctions, rhubarb and celery possess clear differences in their taste, texture, and culinary roles. Rhubarb is notably tart and sour, which is why it is frequently sweetened for use in desserts such as pies, crumbles, and jams. Celery, by contrast, offers a mild, earthy, and slightly peppery flavor, making it a versatile ingredient in savory dishes.
Their textures also vary significantly, particularly after cooking. Rhubarb stalks tend to break down and become soft or stringy when cooked. Celery, whether raw or cooked, often retains a crisp, crunchy texture, making it a popular addition to salads, soups, and stir-fries. A notable difference lies in their leaves; rhubarb leaves are toxic due to their oxalic acid content and should never be consumed, while celery leaves are edible and can be used to add flavor to dishes. Structurally, celery stalks typically have a more C-shaped or somewhat hollow interior, whereas rhubarb stalks are solid.