Botanical Families and Origins: Separated by a Botanical Gap
To answer the question, "Is rhubarb close to celery?" one must look at their scientific classifications. Despite their stalk-like resemblance, the two plants are in different botanical families, making them completely unrelated.
Rhubarb (Rheum rhabarbarum)
- Family: Polygonaceae, commonly known as the knotweed or buckwheat family.
- Relatives: Other members of this family include sorrel and buckwheat.
- Origin: Rhubarb originated in Asia and has been used medicinally for thousands of years, with early European cultivation dating back to the 17th century.
Celery (Apium graveolens)
- Family: Apiaceae, which is also known as the carrot or parsley family.
- Relatives: This family includes many common vegetables and herbs, such as carrots, parsley, parsnips, and dill.
- Origin: Celery's history traces back to marshlands in the Mediterranean region.
A Tale of Two Stalks: Comparing Taste and Culinary Use
While a cook may be tempted to use one in place of the other due to their similar structure, the flavor profiles and appropriate culinary uses of rhubarb and celery are polar opposites.
Rhubarb's Sweet Side
- Taste: Rhubarb is notoriously tart and sour, largely due to its high concentration of organic acids, including malic acid.
- Preparation: It is almost always cooked, typically with a generous amount of sugar, to balance its tartness.
- Dishes: Common uses include pies, crumbles, jams, sauces, and desserts.
- Toxicity: A critical difference is that rhubarb leaves are toxic due to high levels of oxalic acid and should never be consumed.
Celery's Savory Crunch
- Taste: Celery has a much milder, earthy, and peppery flavor profile with a high water content, giving it a characteristic crispness.
- Preparation: It is most often eaten raw, adding crunch to salads, or cooked as an aromatic base for soups and stews.
- Dishes: Celery is a staple in many cuisines, often forming a flavor base with onion and carrots in a mirepoix.
Nutritional and Growing Environment Differences
Beyond genetics and flavor, rhubarb and celery differ significantly in their nutritional content and how they are cultivated.
Nutritional Comparison
| Feature | Rhubarb | Celery |
|---|---|---|
| Calories (per 100g raw) | Higher | Lower |
| Vitamin C | Richer source | Lower content |
| Folate (B9) | Lower content | Much richer source |
| Vitamin A | Lower content | Much richer source |
| Sodium | Lower content | Significantly higher content |
| Calcium | Richer source | Lower content |
Growing Conditions
- Rhubarb: As a hardy perennial, rhubarb prefers cooler climates and requires a dormant, cold period to thrive. It needs plenty of space and fertile, moisture-retentive soil but is relatively low-maintenance.
- Celery: Celery is known for being more finicky to grow, requiring a long, cool season with a constant, abundant supply of moisture. It needs full sun but can suffer in excessive heat.
Conclusion: A Clear Distinction Despite Appearances
In summary, while their long, fibrous stalks might prompt a casual comparison, is rhubarb close to celery? The answer from a botanical, culinary, and nutritional standpoint is a definitive no. Rhubarb belongs to the Polygonaceae family, known for its extreme tartness and use in desserts, while celery is part of the Apiaceae family, prized for its savory crunch and aromatic qualities. Understanding these fundamental differences is key for both gardeners planning their plots and cooks seeking the right ingredient for their dishes. Always remember the critical rule: consume only the stalks of rhubarb, as the leaves are toxic. This basic knowledge prevents kitchen mishaps and ensures the correct application of these distinct and versatile plants.
Key Takeaways
- Distinct Families: Rhubarb is in the buckwheat family (Polygonaceae), while celery is in the carrot family (Apiaceae), making them botanically unrelated.
- Different Flavors: Rhubarb is intensely tart and is cooked with sugar for desserts, whereas celery has a mild, savory, and earthy flavor, often eaten raw or used as a savory base.
- Toxicity Warning: Rhubarb leaves contain toxic levels of oxalic acid and are poisonous, unlike celery leaves, which are edible.
- Nutrient Variance: Celery is a better source of Vitamin A and folate, while rhubarb provides more Vitamin C and calcium, though comparative values can be minimal.
- Growing Needs: Rhubarb is a low-maintenance perennial thriving in cooler climates, while celery is fussier, needing consistent moisture and a long, cool growing season.
FAQs
- Can you substitute celery for rhubarb in a pie? No, the flavor profiles are completely different. Rhubarb is tart and sweet when cooked, while celery is savory. The substitution would result in a inedible dish.
- Are rhubarb leaves edible like celery leaves? Absolutely not. Rhubarb leaves are toxic due to high concentrations of oxalic acid and must be discarded. Celery leaves are safe to eat.
- Why does rhubarb taste sour? The sour taste of rhubarb comes from the high levels of organic acids, like oxalic acid and malic acid, present in its stalks.
- Is rhubarb a fruit or a vegetable? While botanically a vegetable, a 1947 U.S. court case classified it as a fruit for commercial purposes because of its common use in sweet dishes like pies.
- What family is rhubarb in? Rhubarb is in the Polygonaceae family, which also includes plants like buckwheat and sorrel.
- What family is celery in? Celery belongs to the Apiaceae family, which is also known as the carrot, parsley, or umbellifer family.
- Why does rhubarb sometimes have green stalks instead of red? Rhubarb stalk color depends on the variety and growing conditions. Some types are naturally greener and may even be more tart than their red-stalked counterparts.
Citations
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