Compost—decomposed grass clippings, leaves, twigs, and branches into dark, crumbly organic matter—is part art, part science. Even beginners can produce excellent compost by mastering these seven factors.
Safe for home composting: grass clippings, hedge trimmings, vegetable scraps, leaves, old potting soil, twigs, coffee grounds with filters, tea bags, non-seeding weeds, plant stalks.
Unsafe: seeding weeds, dead animals, pet feces, bread/grains, meat, grease, cooking oil, oily foods, diseased plants.
Microorganisms (from garden soil or manure) break down organics. They need nitrogen, air, and water. Nitrogen feeds them; air and water keep them healthy. Too much nitrogen kills microbes; excess water reduces air. You can never have too much air.
Bacteria initiate breakdown of plant tissue. Fungi and protozoans follow. Arthropods—centipedes, beetles, millipedes, worms—provide finishing touches.
More surface area = faster breakdown. Chip, shred, or mow garden materials before adding.
Minimum 3'×3'×3' for hot, fast composting. Larger piles may restrict air flow.
Ideal: a wrung-out sponge—moist with air pockets. Monitor rainfall/drought. Water during dry spells; turn pile in wet periods. A pitchfork is invaluable.
Maintain 110°F–160°F for thriving beneficial bacteria. Temperature rises over days with proper carbon:nitrogen ratio, high surface area, adequate moisture, and aeration.
Once you've mastered composting, explore aerated compost tea—the results are astonishing.
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