Rhubarb and celery are both edible plants that have long, crunchy stalks and green leaves. They are often used in cooking, especially in pies, soups and salads. But are they related? The answer may surprise you.
Rhubarb: A Vegetable or a Fruit?
Rhubarb is not related to celery, despite its similar appearance, and belongs to the buckwheat family¹. It is a herbaceous perennial plant that grows from short, thick rhizomes. It has large, triangular leaves that contain high levels of oxalic acid and anthrone glycosides, making them inedible. The small flowers are grouped in large compound leafy greenish-white to rose-red inflorescences.
Rhubarb is cultivated for its fleshy, edible stalks (petioles) of species and hybrids (culinary rhubarb) of Rheum in the family Polygonaceae, which are cooked and used for food. The precise origin of culinary rhubarb is unknown, but it is thought to be a hybrid of Rheum rhabarbarum and Rheum rhaponticum, two species that were grown in Europe before the 18th century and used for medicinal purposes. They readily hybridize, and culinary rhubarb was developed by selecting open-pollinated seed, so its precise origin is almost impossible to determine.
Although rhubarb is a vegetable, it is often put to the same culinary uses as fruits. The leaf stalks can be used raw, when they have a crisp texture (similar to celery, although it is in a different family), but are most commonly cooked with sugar and used in pies, crumbles and other desserts. They have a strong, tart taste. Many cultivars have been developed for human consumption, most of which are recognised as Rheum × hybridum by the Royal Horticultural Society.
Celery: A Herb or a Vegetable?
Celery is a biennial or perennial herb that belongs to the Apiaceae family, along with carrots, parsley and fennel. It has long, slender stalks that are hollow and can be eaten raw or cooked. It also has aromatic leaves that can be used as a herb or a garnish. The flowers are small and white, arranged in umbels. The seeds are small and brown, and can be used as a spice or a medicine.
Celery is native to Europe and Asia, where it has been cultivated for thousands of years. It was originally grown for its medicinal properties, especially as a diuretic and a digestive aid. It was also used as a sacrificial plant in ancient Greece and Rome. Celery was introduced to North America by European settlers in the 17th century.
Celery is widely used in cooking, especially in soups, stews, salads and snacks. It has a mild, crunchy and refreshing taste. It is rich in vitamins A, C and K, as well as potassium, calcium and fiber. Celery also contains phytochemicals that have anti-inflammatory and antioxidant effects.
Conclusion
Rhubarb and celery are not related at all. They belong to different plant families and have different origins, characteristics and uses. Rhubarb is a vegetable that is often treated as a fruit, while celery is a herb that is often treated as a vegetable. Both are nutritious and delicious plants that can add flavor and texture to your dishes.
