Pull the dandelions. It's best to pull dandelions right after a good rain so the soil is soft. Also, if you pull dandelions in spring, most of their nutrients are stored in the roots. Grab the dandelions directly below the leaves, gathering all the leaves in your hand and pull straight up to get as much of the dandelion root as possible. Dandelion root can be more than 2 feet long.
Cut the leaves from the roots. You can use the leaves, freeze them for later, or discard them. Gather the roots into a large bowl. Bring the bowl to your sink or hose.
Cut the dandelion roots into 2-inch-long pieces. Check that there is no mud on your dandelion root. Put the cut-up dandelion root into the blender or food processor about 2 cups at a time and grind into small pieces. The pieces should be about a half-inch to a quarter-inch long. You want small pieces but not powder, in order to make the drying and roasting process quicker.
Use a spatula to stir the dandelion root every 15 minutes. You'll need to roast the dandelion root for between one and a half to two hours for it to be fully roasted. The longest part of the process is the drying of the dandelion root. Once it is dry, be sure to monitor the dandelion root carefully so that it does not burn. The dandelion root will change from a tan color to a deep brown, coffee-like color.
Once the roasted dandelion root has cooled completely, store it in glass or plastic storage containers. You can boil the dandelion root in a pan on the stove like tea or use it in a coffeemaker after grinding it.