Composting at Home: A Beginner's Guide
Home composting is one of the most valuable things a gardener can do. It reduces waste, improves soil structure, feeds plants and supports soil life — all for free.
What to Compost
A good compost heap needs a balance of 'greens' (nitrogen-rich materials) and 'browns' (carbon-rich materials). Greens include grass clippings, vegetable peelings, coffee grounds, fresh plant trimmings and annual weeds (before they set seed). Browns include cardboard, paper, straw, dry leaves, wood chip and prunings. Avoid cooked food, meat, dairy, diseased plant material and perennial weeds with persistent roots.
Building the Heap
Alternate layers of greens and browns, aiming for roughly equal volumes of each. Add a thin layer of soil or finished compost occasionally to introduce the microorganisms that drive decomposition. Keep the heap moist but not waterlogged — it should feel like a wrung-out sponge. Cover with a lid or piece of old carpet to retain heat and moisture.
Maintaining the Heap
Turn the heap every few weeks to introduce oxygen and speed up decomposition. Move material from the outside to the centre, where temperatures are highest. A well-managed heap can produce finished compost in as little as three months in summer; a cold, undisturbed heap may take a year or more.
Using Your Compost
Finished compost is dark, crumbly and smells earthy — like woodland soil. Use it as a mulch around plants (5–8cm deep), dig it into borders and vegetable beds, or mix it with topsoil for planting. It is not suitable as a seed compost on its own, as it may contain weed seeds and is too nutrient-rich for germination.