Compost Problems Solved

A rotten or ammonia smell means too many greens and not enough air. Mix in plenty of browns (dead leaves, torn cardboard, straw), turn it to get oxygen in, and it sweetens within days. Healthy compost smells like a forest floor, not like rubbish.

A cold heap is usually too small, too dry, or short on greens. You need at least a cubic metre of material, moisture like a wrung-out sponge, and enough nitrogen (food scraps, fresh grass, manure). Build it in one go, balance greens and browns, and it should warm within days.

Exposed food scraps draw flies. Always bury fresh scraps in the middle and cover with a layer of browns or finished compost. Keep a lid on, and cut back on wet fruit for a while. They clear quickly once food is covered.

Too wet means too many greens and not enough air. Add lots of dry browns, turn it, and if it is in a bin lift the lid on dry days. A heap should be moist, never soggy or dripping.

Dry heaps stall because the microbes need moisture. Water it as you turn, in layers, until it feels like a wrung-out sponge, and add some greens for nitrogen. In hot dry regions, keep the lid on or cover the heap to hold moisture.

Never add meat, dairy or cooked food to an open heap, bury food scraps in the centre, and use an enclosed bin or tumbler with a base if rodents are a problem. A bin sitting on wire mesh stops them digging up from below.

A hot, turned heap can finish in 6-8 weeks. A cold bin you just add to takes 6-12 months. It is ready when it is dark, crumbly, smells earthy and you can no longer recognise the original ingredients.