Home Composting Basics
Composting turns kitchen scraps and yard waste into rich soil amendment. You do not need fancy gear — a simple bin, the right mix of materials, and a little patience.
What you need
- A bin or pile with some airflow (a plastic tumbler, wooden bay, or open heap)
- Greens (nitrogen): fruit/veg scraps, coffee grounds, fresh grass
- Browns (carbon): dry leaves, shredded paper/cardboard, straw
- Water and a stick or shovel for turning
The simple recipe
- Aim for roughly 2–3 parts browns to 1 part greens by volume.
- Chop large scraps so they break down faster.
- Keep the pile as damp as a wrung-out sponge — not soggy, not bone-dry.
- Turn or tumble every week or two to add oxygen and speed things up.
- When the mix is dark, crumbly, and earthy-smelling, it is ready to use.
Tip: If it smells rotten, add more browns and turn it.
If nothing is happening, add greens, a little water, and mix.
Skip these
- Meat, dairy, and oily foods (attract pests)
- Pet waste
- Diseased plants or weeds gone to seed (unless your pile gets hot)
- Glossy/coated cardboard and plastics
How to use finished compost
Mix a scoop into potting soil, top-dress garden beds, or work it into planting holes. Compost feeds soil life and helps hold moisture — a useful habit for any gardener.