Kitchen compost is garden gold when added to the soil. Food scraps contain valuable nutrients that can be used to improve garden soils.

Kitchen composting is one of the easiest ways to clean up the kitchen. All you need to do is to toss some food scraps from salads, vegetables and fruits into your compost pail.

I usually add all fruit and vegetable scraps, coffee grounds, filter, paper towels, napkins, oatmeal, banana peels, eggshells and tea bags. You’ll find more items.

What I usually do is to mix a variety of these ingredients up and try to get them moist.

As with everything in life, there are exceptions to the rule, including kitchen
compost. Don’t add meat products, bones, fats, grease, oils, or dairy products to compost. They create odors and not the right “organics.”

What’s to do next? I bury food waste in empty spots in my vegetable garden.

How?

I usually make a hole at least twelve inches deep. Then, add three to four inches of food scraps to the bottom of the hole.

Using my shovel I try to chop and mix the wastes into the soil to speed composting. The smaller the chunks, the quicker it composts. Then, I cover food scraps with at least eight inches of soil to prevent rodents and pets from digging them up.

Buried food scraps may take from two to six months to decompose depending on soil moisture, temperature, worm population, and food source.

In good garden soil, leafy greens will break down in weeks while whole citrus peels may take several months in a loose and fertile garden soil.

Wait a month or more if the soil must be tilled before planting. Annual plants may be planted immediately.

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Yours truly for a great garden with outstanding veggies and flowers.

Polly-organic gardener