The average American produces roughly 4.5 lbs of garbage or waste per year, and while recycling can be beneficial for glass, plastic, and metals, there are many organic wastes that can’t go to the landfill. Roughly 28% of waste deposited in landfills can be composted. Whether you’re trying to get rid of garden waste like leaves or lawn clippings, food scraps, or old copies of the Lincoln Journal (kidding – I have a full box of my articles in my office we cut out each week), composting can be a great way to do so. Composting reduces household waste going into landfills and recycles nutrients and moisture back into the soil of lawns and gardens, which reduces reliance on chemical fertilizers.
Composting is the natural process of recycling organic matter, such as leaves, vegetable scraps, and yard waste, into a valuable fertilizer that can enrich soil and plants. The result of this process is compost—a dark, crumbly, soil-like substance known as humus. This humus is rich in nutrients, making it an ideal addition to gardens, flower beds, and even lawns. Compost is created through the controlled decomposition of organic materials. In nature, decomposition happens all the time—leaves fall from trees, plants die, and over time, they break down into the soil. Composting is essentially the same process but sped up and controlled to produce a useful end product. By creating a compost pile or bin, you are providing the perfect environment for microorganisms—bacteria, fungi, and other decomposers—to break down organic matter quickly and efficiently.
Common materials used for composting include leaves, grass clippings, twigs, old flowers or vegetable plants, straw, sawdust, and kitchen scraps like food waste and coffee grounds. However, certain items should be avoided, such as diseased or insect-infested plants, weeds with seeds, invasive weeds, and animal waste (from carnivores), and animal products, which can attract pests and produce unpleasant odors. Effective composting requires four things: carbon-rich “browns” (such as leaves and straw), nitrogen-rich “greens” (like grass clippings and food scraps), moisture, and oxygen. These four things support the microorganisms that actually do the decomposing work.
Creating a compost pile doesn’t require a lot of space or expensive equipment. The key is to ensure that the pile is large enough to retain heat but small enough to be manageable—about three feet high, three feet wide, and three feet deep is a good size. To start, create a base layer of coarse materials like twigs or straw to help with drainage and aeration. Then, begin layering your browns and greens. A good rule of thumb is to use three parts carbon-rich materials (browns) to one part nitrogen-rich materials (greens). This ratio helps maintain a balance between the two and keeps the microorganisms happy. As you add materials, it’s important to mix them together rather than simply layering them. This helps distribute the carbon and nitrogen evenly and prevents any one area of the pile from becoming too wet or too dry. If the pile starts to dry out, add some water, but be careful not to overdo it. The pile should be damp, not soaking wet. Turning the pile is one of the most important aspects of composting. Turning introduces oxygen into the pile, which speeds up the decomposition process and helps prevent odors. Aim to turn the pile every few weeks, or at least once a month.
Compost is ready to use when it has a dark, soil-like appearance, and the original materials are no longer recognizable. With regular turning, compost should be ready in about three to four months. This compost can be mixed into garden soil to enhance its structure and nutrient content or used as mulch to retain moisture and reduce the need for chemical fertilizers.
If you are interested in composting, please join us for our upcoming two-part meeting. On September 17th, we will discuss basic composting, and on September 24th we will discuss indoor vermicomposting (with worms). Both programs will be held at 6PM at the Lincoln County Ag Center and registration is $10. Please call our office at 706-359-3233 or email rlstew2@uga.edu to register.
