Compost
Compost is any form of well decayed organic matter. It is a living culture like yoghurt. It is a colony of micro-ogranisms that convert organic matter into humic acid, locking up the nutrients in very large molecules that are not readily water-soluble.
This means they do not get leached out of your soil as soluble fertilisers do. The nutrients are not “force-fed” to plants as they take in water. Plants can absorb and digest the nutrients as they need if for healthy growth.
Making compost is a process of cultivating these micro-organisms. They need water, air, lots of carbon rich food, not too much nitrogen rich food, micronutrients, an acid environment and heat.
5 tips for better composting:
- Add kitchen waste – fruit and vegetable matter, egg shells (crushed), tea bags and coffee grounds
- Keep your compost aerated – turn it 2 or 3 times a month
- Don’t add meats, fats, bones, fish, dairy products, cooking oil or wet grass
- Keep the compost as moist as a squeezed out sponge
- Too much of any one material will slow down the composting process. Keep a mix of materials
Your plants will be happy and healthy in no time with organic compost and you will be helping reduce the amount of landfill
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