It has been four days since I put the cut off root end of a bunch of celery in water to see how fast it would grow. I feel like everyone else who has access to a grocery store has probably done this except me, but better late than never. I am not interested in cloning the plant, just in having a few fresh and tender stalks to use as garnishes.
Tonight I put a sprig of it in my signature iced snow kombucha. I used equal parts of tepache (fermented pineapple juice), kombucha, and guava tea, sweetened with coconut syrup. The celery went well with this combination and I ate it after finishing the drink. I think I will continue to grow celery leaves indoors just to use in these non-alcoholic cocktails. I say non-alcoholic after having just read an excellent article called "It's Time to Ban the Word 'Mocktail' from Drink Menus." As for the small amount of alcohol rumored to be in tepache as well as kombucha, it is my understanding that it is self-limiting. In other words, the ethanol produced by the yeast in the kombucha is continually converted into acids which are organic and healthy.