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grass clippings, inns, tangs and frost-damaged plants, decompose well, as do kitchen wastes, such as vegetable peelings, fruit scraps, coffee grounds and egg shells.
Avoid composting meat, bones and dairy products, as they may attract rodents and other animals.
Ideally, use three times as much high-carbon material (twigs, branches, sawdust, pine needles, straw and leaves) as high-nitrogen material (fruit and vegetable peelings, coffee grounds, grass clippings and manure). In general, materials that have been shredded or cut into small pieces will decompose faster.
Although composting is more of an art them an exact
rules.
First, it is important to remember that decomposition depends upon continuous microbial activity. Bacteria, fungi and other microorganisms use the organic materials as energy sources. Oxygen, moisture and temperature and the types of material affect the rate of decomposition.
Start by layering compost materials 6-8 inches deep and moisten with water to the consistency of a squeezed-out sponge. Add more materials in layers.
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