Composting is one of the simplest and most rewarding habits a gardener can develop, turning everyday kitchen and garden waste into a rich, free soil improver. Here’s how to get started.
Choosing a Composting System
Options range from a simple open heap, to enclosed plastic bins, to rotating tumblers. Enclosed bins are tidier and retain heat better, while open heaps are cheap and easy but slower to break down.
Balancing Greens and Browns
Successful composting relies on a balance between nitrogen-rich “green” material, such as vegetable scraps and grass clippings, and carbon-rich “brown” material, such as dried leaves and cardboard. Aim for roughly equal volumes of each.
What to Avoid
Meat, dairy, cooked food, diseased plant material, and perennial weed roots should generally be kept out of home compost systems, as they can attract pests or reintroduce problems into your garden.
Turning the Pile
Regularly turning your compost introduces oxygen, which speeds up decomposition and helps prevent unpleasant odours caused by anaerobic conditions.
Managing Moisture
Compost should feel about as damp as a wrung-out sponge. Too dry and decomposition slows dramatically; too wet and the pile can become slimy and smelly.
Knowing When It’s Ready
Finished compost is dark, crumbly, and has an earthy smell, with no recognisable food scraps remaining. This typically takes anywhere from a few months to a year, depending on the system and conditions.
Using Your Compost
Finished compost can be dug into vegetable beds, used as a mulch around shrubs and perennials, or mixed into potting soil to improve structure and fertility.
Once established, a compost system becomes a simple, ongoing habit that reduces household waste while steadily improving the health and fertility of your garden soil, completely free of charge.