Domestic Composting

Composting organic yard wastes and kitchen scraps transforms waste into valuable nutrients and soil texture for your garden. Done correctly, this process kills pathogens and pests, destroys most weed seeds and does not produce foul odors.

Balance

• Compost pile components such as kitchen scraps, green plant matter and manure are known as "green" components. They contain a high amount of nitrogen. Components such as cardboard, wood chips, fallen leaves and paper contain a high amount of carbon, and are known as "brown" components. Layer green and brown components. Add more brown if the pile starts to smell; add more green if it is not heating up.

Moisture and Air

• Composting should be an aerobic process, which means the microbes at work breaking down the compost should have plenty of oxygen. Keep the pile lightly moist to keep the microbes alive, and make sure any containers you compost in have air and drainage holes throughout. If your pile starts to smell, it's gone anaerobic. Too much water or too little access to air has blocked air to the aerobic organisms.

Turning

• If your compost is in balance, it should start to heat up. You can measure the heat with a compost thermometer from a garden center. Once the pile is between 135 and 160 degrees Fahrenheit, it is ready to be turned. Turning whenever the pile reaches these temperatures keeps the pile from overheating (killing many of the composting organisms) and also helps the compost break down faster.