Composting — what to add and what to absolutely avoid
In short: Compost is gardener's gold — for free. But it has its rules. Meat and diseased plants in compost are a mistake. The 50/50 green/brown rule ensures compost doesn't smell and is ready in 3 months.
Composting — fridge list
YES — add to your composter:
Green (nitrogen):
- Vegetable and fruit peels and scraps
- Cut grass, weeds WITHOUT seeds
- Coffee grounds, tea bags
- Eggshells
- Fresh leaves
Brown (carbon):
- Dry leaves, straw, hay
- Cardboard and paper without color printing
- Small branches, wood chips from unlacquered wood
- Sawdust (in small amounts)
NO — don't add:
- Meat, fish, dairy — attract rodents and smell
- Diseased plants — you spread pathogens throughout the garden
- Weeds with seeds — seeds survive composting
- Dog and cat waste
- Bread and cooked food in large quantities
Golden 50/50 rule:
Balance of green (nitrogen) and brown (carbon) materials is key. Too much green = wet smelly mass. Too much brown = dry compost that doesn't decompose.Speed up composting: Turn every 2–3 weeks — oxygen dramatically speeds up decomposition.
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