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Hands hold a large scoop of rich, composted soil low to the ground in a garden bed

Feed the Soil, Feed Yourself

In The Article

    Recycling wasn’t invented in Berkeley. It was born in nature, where leaves and twigs that fall to the earth are broken down by microbes to become fertile ground for new plant life.

    The goal of an at-home compost pile is to accelerate that natural loop using organic waste from your own kitchen and garden. By composting, you keep organic matter from going to the landfills (where it produces methane). You're also rewarded with a nutrient-dense amendment to add to garden beds for rich, living soil and strong, healthy crops. Brought into your kitchen, those vegetables feed you—and your microbiome—well, and the cycle continues.

    Illustration of food and yard scraps gathered for compost pile

    1. Prep

    Choose an out-of-the-way, roughly three-square-foot spot. Gather several gallons of materials to start: The key ingredients are “browns” (materials like dry leaves, wood chippings, even shredded cardboard) and "greens" (wetter organic materials such as vegetable scraps, coffee grounds, and fresh grass clippings). Avoid meat, fish and dairy, which can smell and attract pests. You can use a store-bought bin for your pile, build it free form, or opt for something in between (some people contain their pile with chicken wire).

    Illustration of a layered compost pile

    2. Layer

    Make a compost pile like you’d assemble lasagna: Start with a layer of about a foot of browns, followed by a layer of greens, then continue building. It’s not an exact science, but aim for a brown-to-green ratio of 2:1. Continue until your pile reaches at least a few feet high. Always cover greens well to prevent odors. (If the pile starts to smell over time, add more browns.)

    Illustration of a pitchfork with great grip and tongs

    3. Maintain

    Water the pile periodically so it’s moist but not soggy. With time, the carbon-rich browns and nitrogen-rich greens inside the pile heat up and ultimately break down. Use a large garden fork to mix up the pile; air speeds up the process of decomposition. You can turn your pile every few weeks or just twice a year, depending on your time and energy. If you turn it frequently, within about six months you should see results: a crumbly, earthy-smelling amendment gardeners call “black gold.”

    Bonus tip for small spaces:

    To compost in an urban area, try a store-bought worm bin, small enough to fit on a patio. You add food scraps to the bin, which are eaten by an efficient population of worms (usually red worms, available online or at some nurseries). The worms’ digestion produces vermicompost, a rich soil amendment for plants.

     

    Miranda Crowell is a former executive editor of Sunset magazine. A San Francisco Bay Area native, she writes about gardening, home design, and food for various publications.

    ILLUSTRATIONS BY WILLIAM MILLER