composting

This month I’d like to talk about compost because it’s the backbone of any healthy garden. There’s a perception that making compost is difficult and hard work, involving lots of turning, however this slow method isn’t difficult and only involves exertion once a year.

In many ways making compost is like baking, it’s all about the right ingredients, using the right method and having the right equipment. It’s cost effective and there’s nothing more satisfying than mulching your borders or potting up your cuttings using your own home-grown compost that Monty would proud of! So let’s get started;

The equipment

You can buy compost bins or build your own, I‘ve six timber built bins, each about a cubic metre, using 3 bins year. I recommend investing in a shredder/chipper to make things easier - huge piles of branches from pruning simply disappear into the compost bins adding vital carbon to the mix. Everything I prune, other than conifers, is shredded and added to the bins.

The ingredients

There are just two basic materials needed for compost, the greens, such as lawn cuttings and weeds, provide the nitrogen and the browns, which are woody prunings; branches, stems and twigs, provide the carbon. You can of course add kitchen waste, but never meat, bread or cooked food, as these can attract vermin, although being in the country vermin are endemic and love a cosy place to nest. This year I’m experimenting with shredded paper, having cleared out our filing cabinet, though I’m avoiding adding any paper with a coated or glossy finish.

The other things to never add to your bin are pernicious weeds such as ivy, ground elder, nettles (leafy greens are ok, but not the roots), or brambles (although I allow the stems to die and dry out before shredding them). I also add leaves, however you can choose to compost these separately to create leaf mould.

The method

Build or purchase your compost bin and then add garden waste, alternating the greens and browns, avoiding adding soil. It’s that simple. However just like baking you do need to mix the ingredients to incorporate air at least once.

Each spring I empty my 3 oldest bins, which are full of lovely rich dark brown 2-year-old compost, ideal for mulching and planting from March to April. Watch out for any grass snakes that might be hibernating.

I then turn last year’s semi composted bins into the newly empty bins, mixing and aerating the compost in the process. Now do nothing, just leave nature to do its work and it will be ready to use in the following spring. And of course, keep adding new garden waste to your empty bins.

Now, where’s that shovel!