How to compost

Composting at home is the most environmentally friendly way to recycle your kitchen and garden waste. Follow our five easy steps to produce nourishing compost for your plants:

Put your bin on a level, well-drained spot to allow water to drain out. A partially sunny spot can help speed up the composting process. Make sure worms can get in from below to help break down the contents.

‘Greens’ (they rot quickly and provide important nitrogen and moisture): fruit and vegetable peelings, teabags; plant prunings; and grass cuttings. ‘Browns’ (they rot slower, provide fibre and carbon, and create air pockets): cardboard egg boxes; scrunched up paper; and fallen leaves. Crushed eggshells can also be included to add minerals.

cooked food; meat or fish; dairy products; animal droppings; baby’s nappies; perennial weeds (such as dandelions and thistle); weeds with seed heads; and diseased plants. Plastics, glass and metals are not suitable for composting and should be recycled separately.

Make sure you keep your Greens and Browns properly balanced. If your compost is too wet, add more Browns. If it’s too dry, add some Greens. Ensure there is enough air in the mixture. Adding scrunched up bits of cardboard is a simple way to create air pockets.

Your compost will be ready in around 6-9 months. Finished compost is dark brown, almost black in colour, has a spongy texture and a pleasant earthy smell. It is rich in nutrients and greatly improves the soil quality in your flowerbeds.