To start composting at home, collect a mix of 'greens' (food scraps, grass) and 'browns' (dry leaves, cardboard) in a bin or pile, keep it moist and aerated by turning it, and let microbes break it down into dark, crumbly compost over a few months.
Compost fruit and vegetable scraps, coffee grounds, eggshells, grass clippings, dry leaves, shredded paper, and cardboard. Avoid meat, dairy, oily foods, and pet waste, which attract pests and can create odors.
Greens are moist and nitrogen-rich; browns are dry and carbon-rich. Aim for more browns than greens by volume. If the pile smells sour, add browns; if it is dry and inactive, add greens and water.
Chop materials small, keep the pile as moist as a wrung-out sponge, and turn it every week or two to add air. A larger pile retains heat and breaks down faster than a very small one.
With regular turning and a good greens-to-browns balance, finished compost usually takes about two to six months, depending on temperature, particle size, and moisture.
Yes. A small worm bin (vermicomposting) or a sealed countertop bin lets you compost food scraps indoors without a yard.
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