Get Composting!
We promise it is easier than some people make it out to be. Of course, it can be micro-managed, some people overthink it, others adhere to pretty strict rules about citrus, onions, etc and that’s fine too. But just to get you started here are the fundamentals in a nutshell.
Start with 50:50 Brown to Green (Carbon to Nitrogen ratio) and play with your own balance from there. Too wet, add more brown, too dry - add more green (or sometimes you do just need to give it a little spray with water).
Layer brown and green like a lasagna.
Brown = dried leaves, newspaper, small sticks, etc.
Green = your kitchen scraps, lawn clippings, etc. If you have a massive lawn and a small cold compost, don’t go throwing all of your lawn clippings in this compost, you’re better off creating a large compost bay and hot composting (see below).
Now: Hot versus Cold compost.
HOT - one-time pile creation - layer (C:N), wet, check temp, turn - repeat.
Hot - you need a very large pile, at least a meter cubed. However, if you live in a cold region like the Snowy Mountains you want to go bigger, more like 2m3.
Why so big - the pile needs to build up the heat: 55 degrees Celsius for at least 3 days, and this means all parts of the pile so you have to move the outside to the centre so that all parts of the pile get a chance to be that hot.
Why would you want hot composting over cold . . . it breaks down pathogens (found in cooked food, meat, and dairy), and it destroys weed seeds.
Caution - hot compost piles can combust - keep an eye on the temp and turning the pile is key.
COLD - additions are made as required. With each bucket of scraps from the kitchen, add roughly the same of brown material. Turn at least a few times a week. Aerobic respiration (air) is key. *Turn = stick a garden fork in the pile, twist, and flip, you’re trying to move the outside stuff to the middle and bring the bottom material up).
These smaller, manageable cold piles can still get warm, but generally nowhere near as hot as 55 degrees Celcius.
Because they are cold, this method will not safely destroy all pathogens or weed seeds. Therefore it is recommended that in this style of composting, you avoid adding cooked food, dairy, and meat.
We recommend having at least two compost piles on the go at the same time - one you’re adding material too, and one that is digesting.
Do not compost pet waste - maybe buy a home biogas generator and use that instead.
The word on onion and citrus - these two get a lot of attention.
If you’re making French Onion Soup every day and are disposing of 20 tops and tails (and that annoying first skin layer), perhaps avoid putting it all in the compost at once. If the soup is a one-off, go for it. (This advice is for cold composting rather than hot - hot can handle a lot more of everything.)
Citrus - if you have just juiced your entire lemon tree and it was a massive bounty, probably avoid putting it all into your compost at one time. (This advice is for cold composting rather than hot, as above.)
If you notice that your pile stinks, has an excessive amount of flies, just doesn’t seem to be breaking down, or a combination of these and other problems. Please get in touch, we’re happy to troubleshoot.
Worm Farming has different rules. Another post on that soon. Refer to our SERVICES page for more info on this.