Composting: A how to guide
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There are not many thing’s in life that are free but producing your own natural compost for the garden is one of the few ways to get something for nothing. Make it your job of the week in early spring and you’ll be reaping the benefits all through the summer and into autumn. A more beautiful garden with very little effort! Compost can be used to increase fertility, disease-protection and improve moisture control around flower beds, trees and borders and as mulch in its unfinished state
Armitage’s top tips for successful composting are:
- Pick a sunny spot of soil for your bin that will allow water to drain out and worms to get in!
- Ensure a good mix (50/50 if possible) of fast rotting greens such as vegetable peels and fruit waste and slower rotting browns such as cardboard and egg shells.
- Remember to avoid putting anything other than green or browns in your compost as they will encourage vermin and affect the compost quality. It is also a good idea to avoid weeds, as it will only increase weeding at a later date. Is it worth mentioning about not putting on any plant waste that is diseased?
- Create air pockets in the mixture with scrunched up cardboard to keep it healthy as the microbes that make the best compost need air to live.
- Make sure that your finished product is dark brown, almost black and soil-like in texture and has an earthy smell before you use it!
Composting usually takes 6-9 months but it is possible to speed up the process. Simply add water regularly to make sure the compost is always moist and stir with a handle to promote air pockets. This will ensure an optimum rotting process. Composting can be speeded up with the addition of Garotta which encourages rapid growth of micro-organisms that digest and break down the compost matter. Garotta can be sprinkled on the surface at regular intervals. Make sure all ingredients are cut up small and try to add as many nitrogen rich plant based materials as possible. Grass cuttings and nettles are perfect.
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