How to Know Bamboo From Rhubarb

Examine the plant's leaves. Healthy specimens of rhubarb have large, smooth and dark green leaves with pleated edges that resemble those of a rose. Despite their attractive appearance, rhubarb leaves are inedible as they contain high concentrations of poisonous oxalic acid crystals. Bamboo foliage is light green, slender and pointed at the tip. The narrow leaves resemble large blades of grass and feature tiny hairlike projections around the edges.

Closely inspect the plant's stalk. Rhubarb stalks should be greenish-red in color and feel like smooth celery. The fibers in the stalk become less pronounced when heat is added. Cooked rhubarb adds tang and texture to pies, jams and tarts. Raw rhubarb is tough and sour. Bamboo stalks are thick, fibrous and feature varying shades of green and yellow. Certain species, including the Phyllosachys nuda, feature edible stems that resemble asparagus and taste like corn. The popular bamboo species grows well in USDA zones 6 through 8 and produces tender shoots that are commonly added to vegetable stir-fry recipes or boiled with pork and chicken to eliminate bitterness.

Look at the plant's flowers. Rhubarb features small greenish-white flowers that bloom on the end of its stems. The blossoms form thick clusters that contain seeds and often congregate in the middle of the plant. Bamboo flowers are white or light yellow; however, their appearance typically signifies the perennial’s impending death. Species such as Phyllostachys bambusoides, which thrives in USDA zones 7 through 10, can survive if its delicate flowers are removed immediately after they begin to blossom.