How to Compost

Composting is fun and easy.  Some folks even consider it an art form.  But the best thing about it is you get to turn compost and kitchen waste into nutrient rich soil.  Please note that this is a general guide and you should always follow the instructions that come with your composter first.

First determine which style of composting best suits your needs.  See our composting style section to determine which method is best for you.

Once you’ve picked the right method and composter, assemble/set up your composter in a location that is primarily sunny and tends to get a decent amount of air flow.  This is important for the aeration of bacteria in the compost material which drive the whole process.

You’ll then need the right composting materials.  This varies widely depending on environment and desired end results.  Some like to have a very moist pile while others prefer theirs drier.  Finding out your own style is part of the fun of composting.  In general, you’ll want to have a 2:1 ratio of brown material (carbon rich) to green material (nitrogen rich).

Brown ingredients are drier, add body to the compost batch and will generally reduce odors.  Dead leaves, dried grass clippings, wood, paper and other dead materials fit into this category.

Green ingredients add moisture to the compost as well as many of the wonderful nutrients that plants love.  You’ll see fresh grass clippings, fruits, vegetables, and most anything that is wet and rots.  You should not add meat byproducts or at least add them sparingly as they will cause excessive moisture (and stink) to accrue within your compost.   This can be balanced with more brown materials, but that only masks the underlying problem.  The truth is, meat collects a lot of anaerobic bacteria which tends to take over the batch, make it compost slower, and produce excessive green house gases.  It also makes the compost less desirable to plants.

In short, add green ingredients if things are too dry and brown ingredients if they are too moist.

Add your materials to the composter.  In most cases, it’s recommended you add fresh soil to introduce microbes right away.  You can also add manufactured accelerants, just follow the instructions that come with these to keep your batch balanced.

Now you compost based on your preferred method.  In most cases, you’ll just sit back and watch your batch mature while aerating on a weekly basis.  You can use an aerator tool, pitchfork, or, if you have a tumbler, give it a spin.  It’s a good idea to monitor the compost temperature with a compost thermometer to ensure that it’s at a good temperature.  The aerobic bacteria like to stay around 98-140°F (37-60°C).  Between 144°F and 155°F (62°-68°C) weeds and disease pathogens die, keeping the compost healthy.  Above 160°F (65.5°C) the good aerobic bacteria will start to die and composting will come to a stop quickly.  If compost temperatures get too cold or hot, add water and turn the batch.  You may have to move the composting area if temperature is a consistent problem.  Composting outside in winter climates is entirely possible though you may need to cover your composter in a blanket or other material to keep heat in.  Just keep an eye on the temperature.  Should composting stop completely, turn your compost pile or batch several times, introduce new material and microbes, and start the process over again.

Once your compost takes on a dark, brown look, like freshly dug and moist top soil, it will be ready.  You’ll also notice a fresh earthy smell.  Now you can spread it on your lawn, use with potting mix, or any other application that requires nutrient rich soil and planting medium.