How to Compost Kitchen Scraps for Your Organic Garden

photo by Andrew Taylor

The warm weather is moving in, the soil is thawing — time to fold in a rich layer of organic compost to improve the quality of your soil. If you don't already have a compost pile sitting out back, filling with decomposing organic refuse, now is as good a time as any to start.

An easy to way begin is by using kitchen scraps for compost. This way you can reduce your own personal contribution to the waste stream and at the same time provide nourishing, bioactive matter for your growing plants. Instead of tossing citrus peels, broccoli stalks and tea bags in the trash, gather them together throughout the day and then move them to your compost bin or pile outside.

To make composting kitchen scraps more efficient, and less messy, use a compost pail to store scraps in between trips to the outdoor pile. They are relatively inexpensive, they can be stored under the kitchen sink and they have a lid to hold in decaying vegetable scrap odors.

What kitchen scraps can you use for your compost pile? All,

• Fruit rinds, peels and cores
• Vegetables
• Sea greens
• Grains, cereals and pasta
• Egg shells
• Tea bags
• Coffee grounds 

photo by Steven DePolo

which have not been processed, cooked in oils or salted. Animal products, oils and fish are not good compost scraps. Stick with the fresh, unadulterated, natural, plant-based foods. Also, if you want to keep your garden organic and chemical-free, try to minimize non-organic kitchen scraps as much as possible.

Knowing how to compost kitchen scraps you can really take advantage of your own waste and take a step in the sustainable direction. Be patient with your decomposing pile, turn it every three to four days at first and then once a week and don't forget to add your yard clippings once the grass starts growing.