Welcome to the third part of the composting series, thank you for making it this far! Today we will see what you can compost and what you cannot so that you can start to get your hands dirty. If you missed the first two blog posts in this series, read about the benefits of composting and how to start composting.
Without further ado, let us look at today's topic.
The ingredients that go into a composter are usually divided into two: they are either high in carbon or high in nitrogen and are respectively known as browns and greens.
Although what you put into the compost would largely depend on the type of composter that you use; there are a few general guidelines to follow on what you can compost and what you cannot.
Your compost requires a good proportion of browns and greens. Experts in composting suggest that the fastest way to get a good and sweet-smelling compost is for your compost to consist of 25 to 30 parts carbon to 1 part nitrogen. The Carbon-Nitrogen ratio is important because excess carbon would slow down the decomposition and excess nitrogen would give you a smelly compost.
Achieving that sweet-smelling compost will depend on how well you maintain the balance between the browns and greens.
To learn more about balancing the carbon to nitrogen ratio and composting, visit www.planetnatural.com
By knowing what to compost and what not to, you will ensure that you are composting everything that can be composted, you will also reduce your waste that goes to landfill while ensuring that your compost is of good quality.
To learn more about what to compost, visit the Eartheasy composting guide.
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