PlantWiz

Soil and pots2 min read

Composting at home

Turn kitchen scraps and leaves into rich, crumbly compost

Browns and greens

Compost needs four things: browns, greens, water and air. Microbes feed on the browns and greens and turn them into dark, crumbly compost.

Get the balance right

Aim for roughly 2 to 3 parts browns to 1 part greens. The exact mix isn't critical. Chop big pieces so they break down faster.

Keep it as moist as a wrung-out sponge: squeeze a handful and only a few drops should come out.

Build and turn

A pile at least 3 feet (1 m) on each side heats up well. Start with a few inches of bulky browns, and bury each batch of kitchen scraps under a layer of leaves to keep flies and smells down.

For the fastest results, turn the pile about once a week; every 2 to 4 weeks still works. A well-tended pile can be ready in 2 to 5 months. Left alone, it takes a year or more.

Keep these out

Some things cause smells, pests or health risks.

Fix common problems

A bad smell means too wet, too little air or too many greens: add browns and turn it. A pile that won't heat up is often too small, too dry or short of greens.

Keep dogs out of the pile, or fence it. Moldy food scraps can make them very sick, with vomiting, tremors or seizures.

Using your compost

Finished compost is dark, loose and crumbly and smells like fresh soil. Mix 2–4 inches (5–10 cm) into the top of a bed, or spread it on the surface. Wear gloves, and wash your hands afterward.

Sources

General guidance, not a diagnosis. Written by PlantWiz in our own words from the sources above.