Composting basics
Good compost turns kitchen and garden waste into free, living soil food. The trick is balancing greens (wet, nitrogen-rich) with browns (dry, carbon-rich), keeping it moist, and letting air in.
Greens and browns
Aim for roughly equal volumes of greens (veggie scraps, grass clippings, coffee grounds) and browns (dry leaves, shredded paper, straw). Too many greens turns slimy and smelly; too many browns and nothing happens.
Moisture and air
The pile should feel like a wrung-out sponge. Turn it every week or two to add air, which keeps it aerobic (and odour-free) and speeds things up.
Troubleshooting
Smelly and wet? Add browns and turn. Dry and inactive? Add greens and water. Attracting pests? Bury food scraps in the centre and avoid meat and dairy.
Common questions
How long does compost take?
A well-managed hot pile can be ready in 6–8 weeks; a cooler, occasionally-turned pile takes a few months.
Can I compost citrus and onion?
In small amounts, yes. Large quantities can slow a worm farm, but an open compost heap handles them fine.