Composting is the recycling of green household and kitchen waste. All the waste makes it possible to obtain a rich compost, ideal for the vegetable garden. But be careful, some practices should be banned. An expert will inform you about compost.
With the beautiful days approaching, you will no doubt get the urge to garden. Natural soil will prove invaluable: it is compost. But beware, some gestures should be banned. Didier Flipo, organic horticulturist in Cantal, who manages the YouTube channel “My pleasure vegetable garden”, gives us some advice. It begins : “For the compost, we either take a composter, such as the one offered by the municipalities, or we plan a square of about one cubic meter. It’s a good idea not to have it too far from the kitchen, because if you put it too far away, you’ll often be too lazy to put things in the compost. We can remember that if the compost is done right, there will be no odors†
The horticulturist explains the natural phenomenon that occurs during composting: “When we put organic matter in the compost, bacteria and fungi will live in this compost. Most of the work will be done by these bacteria and fungi, as well as some small animals. All this will feed on carbonaceous materials. They will compost: they will make humus and convert these organic materials into humus† Everything will gradually biodegrade over the months. He specifies: “It takes six months for a compost to mature†
The result of the composting is very useful: “What we get, we can put in the garden. It is something that will cherish in the long run. When I sow radishes, I don’t start composting right away, because by the time the compost goes in, the radishes have long been absorbed. It’s more of a background job. We’re actually going to make a long-term change and suddenly we’re entering it regularly, for example, we can enter it two to three times a year†
But can we put everything in the compost? Didier Flipo replies: “We put all the kitchen waste there, with a few minor nuances: we must avoid all alliums, so garlic, onion, shallot. We avoid misusing citrus fruits and also aromatic plants as these three families are plants that are very rich in certain essential oils known for their antifungal and bactericidal properties. If we do too much, we slow down the compost† He adds: “We can put all the peels, the remains of vegetables. There are people who occasionally add a little meat: that is not necessarily a problem. The risk is to attract rats. So it is with fish. There is also a risk of odors, but these are materials that will compost. We can put exotic fruits†
Didier Flipo adds: “We can avoid leftover soup, so as not to get soggy compost. You can put cheese, eggshells. This adds a bit of limestone to the garden which is pretty good† He specifies: “If you notice that the compost is starting to look more like rotten, you need to stir it, aerate it a bit. You can optionally add a little hay or a little straw. We will better balance carbon and nitrogen† Didier Flipo explains what good compost looks like: “A nice compost, during composting it does not smell bad, it is dry but not soggy. It requires an average humidity. When mature, it will look like potting soil. It will smell like a scent of undergrowth”†
He still distils some advice:You can put grass in it, but you have to be careful not to put a thick layer in one go. It is best to dry the grass first. Otherwise it will rot. If the compost is too wet, you can place a sheet or tarpaulin so it can breathe. You just need to put on the top† Didier Flipo concludes: “I recommend doing surface composting rather than heap composting. We throw all kitchen waste directly into the vegetable garden and distribute it. The good trick is to cover with straw. For permanent mulching, we slide the waste underneath. All proceeds go to the vegetable garden† That’s your choice!