Compost is made up of layers of green material (high in nitrogen) and brown material (high in carbon). Green materials are lawn clippings, manure, fruit and vege scraps, coffee grounds, seaweed and green plant material. Brown materials are wood ash, paper, cardboard, sawdust, dry leaves, straw hay, and woody plant material.
If you don’t have room for a compost heap or are worried about the smell try trenching: Just dig a trench approximately 30cm in your vege patch, pile in your fruit and vege scraps, fill it with soil again and plant in the top.
Living in an apartment? Try a Bokashi composting system: it ferments kitchen waste, including meat and dairy, and turns it into a safe soil builder and nutrient-rich tea for your plants. And it fits under the sink.
How to make your own compost
Find a sheltered, partially-sunny, level area in your garden with good drainage for the bin.
Place sticks/twigs in the base of the bin to allow air flow. Tip: If you have space, set up two bins so when one is full you can start filling up the other.
Start composting food scraps and cardboard in the bin (layers of each work best). We recommend using a mixture of 40% food/green waste and 60% cardboard/leaves. Tip: ripping or chopping material into small pieces will help it break down faster.
Use a long garden fork to mix the layers up at least once a month. Regularly turn your compost pile. Wear gloves and a mask.
After composting and turning regularly for approx. 4-6 months the compost is ready to harvest. Harvest the bottom third of the compost and spread on the garden. Shovel the top two-thirds of your compost back into the bin and harvest from the bottom as required.