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The gardener emphasizes careful cleaning of the herbs, rinsing them gently to remove any dirt or debris while avoiding damage. Rosemary and thyme are air-dried briefly after washing to prevent excess moisture, which could hinder dehydration and promote spoilage. The herbs are then chopped into smaller pieces to facilitate the dehydration process and future use.
For the peppers, the gardener separates and sorts them by type. The Mexibel peppers are noted for their strong heat, while serranos and cayenne peppers are prepared for dehydration. The peppers, including their stems, are spread onto dehydrator trays with care to avoid overcrowding, allowing good airflow and even drying.