Why Compost?
Composting turns kitchen scraps and yard waste into rich, dark soil amendment that improves every soil type. Sandy soil holds more water. Clay soil drains better. All soil gets more nutrients and beneficial microorganisms. And you divert 30%% of household waste from the landfill.
Calculate your bin size and ratios.
Open Compost Calculator →The Brown-Green Ratio
Composting is controlled decomposition. It needs four things: carbon (browns), nitrogen (greens), water, and air. The ideal ratio by volume is roughly 3 parts brown to 1 part green.
Browns (Carbon)
- Dried leaves (the best and most abundant brown material)
- Cardboard and newspaper (shredded)
- Straw and hay
- Sawdust (untreated wood only)
- Dryer lint, paper towels
Greens (Nitrogen)
- Fruit and vegetable scraps
- Coffee grounds and tea bags
- Fresh grass clippings
- Plant trimmings
- Eggshells (technically neutral but add calcium)
Never Compost
- Meat, fish, dairy, or oils (attract pests)
- Diseased plants (spreads disease)
- Pet waste (contains pathogens)
- Treated wood or glossy paper
- Weeds that have gone to seed
Troubleshooting
Smells bad: Too wet or too many greens. Add browns and turn the pile.
Not decomposing: Too dry, too much brown, or pieces too large. Add water, add greens, and chop materials smaller.
Attracting pests: Bury food scraps in the center of the pile under browns. Never add meat or dairy.
Finished compost looks and smells like dark, rich earth. You should not be able to identify any of the original materials. It takes 2-12 months depending on your method and attention.