How To Use More Browns In Composting?
Hello, I found and find your site extremely helpful for a variety of issues with my garden and lawn. Thank you. However, the 25 parts brown to 1 part green suggested in the composting section, is difficult to achieve. Consider the amount of lawn clippings (we leave ours on the lawn), fruit and veggies in a home compared to the amount of brown products. The ration is clearly the other way. We compensate somewhat by using cardboard, but no way do we ever approach 25:1. Have you any suggestions for the many households that do not have a ton of trees about; or who compost in Summer when there are no fallen leaves around in sufficient weight, to help with the accumulation of enough carbon to outweigh the food scraps by 25 times? Secondly, if bacteria and some fungi break down matter for composting to occur, then why will bad black spot fungi not be killed in the composter, please? Thank you. Tom.
Certified GKH Gardening Expert
Actually, it should be more like 4:1! This will be much easier to achieve.
This article will explain: https://www.gardeningknowhow.com/composting/ingredients/browns-greens-compost.htm
As far as good and bad microbes- Composting is, usually, done at higher temperatures. Most good microbial activity will flourish much faster than bad at composting temperatures. It will be a matter of out-competition. Proper composting conditions are very important in order to achieve proper decomposition.
This collection of articles will help, further: https://www.gardeningknowhow.com/composting/basics/ultimate-beginners-guide-composting.htm