Vetiver (Chrysopogon zizanioides) for flavoring, tea?

I am not in need of vetiver (Chrysopogon zizanioides) for architectural use (terracing, privacy screen, bioaccumulator) at this time, but i'm curious about whether anyone has grown it to produce the roots and use the roots?

* https://plants.ces.ncsu.edu/plants/chrysopogon-zizanioides/ (general plant characteristics)
* https://www.7thgenerationdesign.com/vetiver-grass-101-the-regenerative-super-plant/ (Terracing story)
* https://pfaf.org/user/Plant.aspx?LatinName=Chrysopogon+zizanioides

How long after planting slips before harvesting? How challenging is harvesting the roots? I have heavy clay: is just going down a foot or two enough to be rewarding?

Are there easy at home uses other than soaking the roots in water for drink or syrup? (Or hair or skin rinse?)

* https://www.sailajakitchen.org/2020/06/homemade-vetiver-drink-vetiver-sarbath.html

I've read the flavoring agent is used with peas and asparagus: has anyone done that with fresh or dried vetiver?

Thanks for your thoughts and sharing your experience!

judielaine