Your best bet for anything truly noticable is to include it in your diet regularly, and for it to be microplaned or grated from fresh fingers. It is an entirely different experience from dried ground, and the fresher the better. Grow it for the richest flavors and anti-oxidant strength. Fresh out of the garden is as amazingly different from dried, as is freshly harvested sunchokes from storebought, or garlic hung to dry until the stalks are dried is from storebought, storebought garlic often coming a long way over a long period on top of storage periods, where it is often found beginning to green and sprout internally.
I’ll try again. I peeled it like ginger sliced and boiled it. I used sweet n low but it was still not good. I’m on the fence about the effects. Looks like I would need a whole lot more than what I had.