A recipe for compost: utensils and ingredients

By Ludovic Martin
Contrary to what people think composting is a modern technique. It has nothing to do with the heap of rubbish that used to be found at the bottom of the garden. No flies, no bad smells and you save time and money, you are less tired and you have better harvests. Not bad, eh?

A forest does not product waste. It naturally recycles its dead plants to feed the living ones. It feeds a multitude of micro-organisms, insects and fungi that transform the organic matter and assimilate it. In a compost maker, you optimise this material cycles and quality compost is a real treasure for your garden.

Thanks to compost:
- The soil is lighter and better aired.
- It retains water during dry periods and dries out more easily after heavy rain.
- It heats up more quickly in Spring.
- The plant receives nutrition it requires when it needs it. Growth is harmonious and plants develop their natural defence mechanisms.
- Vegetables have more taste.
- You water less.
- You hardly ever have to dig and you have better harvests!

How to start.
The first thing to do is find the right spot to put your compost bin. It has to be readily accessible and near the house. Choose a model that does not exceed 500 litres as this will allow you to treat up to 6 m³ of organic matter per year. If your needs are greater, it is better to have 2 compost bins than one very large one.

What to compost
To keep things simple, we will talk about ""green"" and ""brown"". Green is anything that decomposes rapidly: clippings, household waste…, basically anything green (including orange peel, egg shells etc.). Brown means twigs, dead leaves or straw. Brown decomposes slowly and needs water. It has the advantage of structuring your compost and allowing oxygen to enter. Green decomposes very quickly and needs air. It has the advantage of starting the fermentation process and adding water. It is clear that a balanced blend of brown and green leads to efficient fermentation that feeds intensive life