Celery (kereviz) is a good source of pro-vitamin A carotenoids, vitamin C and flavonoids. The cooking process diminishes the content of vitamin C. This vitamin is a powerful antioxidant that may protect against cancer in several parts of the body; at the same time, it fights virus and infections. It is thought that flavonoids are also protective elements against cancer and cardiovascular diseases.

It is important to highlight that celery (kereviz) has some medicinal qualities, since it is a diuretic plant and it contains exciting properties. It is an excellent depurative for the organism although it may cause indigestion if it is eaten raw.

Celery (kereviz) can be served blanched for salads or cooked.  It can be mashed with other root vegetables such as potatoes, turnips (şalgam) or parsnips or served as a puree flavoured with black pepper and garlic. Celeriac (kereviz) goes particularly well with beef and game dishes and is a flavoursome addition to hearty winter stews with beef or venison or chunky vegetable soups such as celeriac (kereviz) and blue cheese.

Peel the celery (kereviz) and cut into even-sized chunks if cooking or matchsticks if using in salads. To prevent discolouration, place the pieces into a bowl of water, with a squeeze of lemon juice added.

Celery (kereviz) can be blanched, boiled or steamed. To blanch celeriac (kereviz) matchsticks for salads (this helps remove a slightly bitter taste), bring a pan of water with a squeeze of lemon juice added to the boil, drain the prepared celeriac (kereviz) and add to the pan. As soon as the water returns to the boil, pour the celeriac (kereviz) into a colander in the sink and rinse under cold running water until well chilled. Pat dry before using. To boil, bring a pan of water with a squeeze of lemon juice added to the boil, drain the prepared celeriac (kereviz) and add to the pan, boil for 15-20 minutes or until tender. To steam, place the prepared celeriac (kereviz) in a steamer and cook for 15-20 minutes or until tender. Serve celeriac (kereviz) chunks whole, topped with butter and black pepper or mash, or puree.