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Composting, says master composter Mary Beth Mahoney, is essentially setting up a buffet for macroorganisms, such as worms, snails and slugs, and/or microorganisms, such as bacteria or fungi.
"You want to put in the right stuff so a lot of them will come and eat at your buffet."
The microorganisms change the chemistry of organic wastes while the macroorganisms grind, bite, suck or chew it into smaller pieces.
Though there are three broad categories of composting, the right stuff can vary. For instance, there are numerous variations on outdoor composting. Many types of bedding can be used for vermicomposting with worms. But is also important to maintain the right balance of the right stuff in a compost buffet.
Bokashi, a method popularized in Japan, is probably less familiar than the other two types, according to Mahoney. Unlike outdoor or worm composting, it's an airless, fermentation process.
To contact Mahoney about composting, e-mail mb.mahoney@verdant-living.com.
Outdoor composting
Who might like it: Makes sense for full-scale gardeners with lots of land.
What's important: The right mix of browns (anything from trees) for carbon, greens (such as grass clippings and flower stems) for nitrogen, air and water. Piles should start shrinking in six to eight weeks, unless there's too little or too much of one of the components. A smelly compost heap is typically a sign of too much nitrogen, not enough carbon.
Mahoney's secret ingredient: Until recently, she used rabbit droppings, as a nitrogen source. Due to circumstances beyond her control (her teenaged, rabbit-raising supplier moved), she may switch to llama leavings, available from another friend.
"The thing about manure is you want to use it from an animal that's vegetarian."
Vermicomposting, or composting with red wiggler worms
Who might like it: Families with small children since young children love worms. "Treat them like pets," Mahoney advises. "Experiment with what they like to eat. Do they like apples or broccoli better?" Also experiment and compare how worms react to different materials, such as newspaper clippings or leaves.
What's important: Compatible with most food scraps. While it's best to start traditional outdoor composting in the fall, worm composting can be started any time of the year, indoors or outdoors.
Mahoney's worm treats: A little blackstrap molasses for a sweet source and crushed egg shells for the calcium they need to reproduce.
Bokashi
Who might like it: Ideal for a single person in an apartment.
What's important: Allows indoor composting of normally uncompost-able food wastes, such as meat, bones, cheese, breads and pastas. Because bokashi is a fermentation process, the compost tea smells like vinegar.
What Mahoney likes: "It's so fast." Takes about two to four weeks.
Composting, says master composter Mary Beth Mahoney, is essentially setting up a buffet for macroorganisms, such as worms, snails and slugs, and/or microorganisms, such as bacteria or fungi.
"You want to put in the right stuff so a lot of them will come and eat at your buffet."
The microorganisms change the chemistry of organic wastes while the macroorganisms grind, bite, suck or chew it into smaller pieces.
Though there are three broad categories of composting, the right stuff can vary. For instance, there are numerous variations on outdoor composting. Many types of bedding can be used for vermicomposting with worms. But is also important to maintain the right balance of the right stuff in a compost buffet.
Bokashi, a method popularized in Japan, is probably less familiar than the other two types, according to Mahoney. Unlike outdoor or worm composting, it's an airless, fermentation process.
To contact Mahoney about composting, e-mail mb.mahoney@verdant-living.com.
Outdoor composting
Who might like it: Makes sense for full-scale gardeners with lots of land.
What's important: The right mix of browns (anything from trees) for carbon, greens (such as grass clippings and flower stems) for nitrogen, air and water. Piles should start shrinking in six to eight weeks, unless there's too little or too much of one of the components. A smelly compost heap is typically a sign of too much nitrogen, not enough carbon.
Mahoney's secret ingredient: Until recently, she used rabbit droppings, as a nitrogen source. Due to circumstances beyond her control (her teenaged, rabbit-raising supplier moved), she may switch to llama leavings, available from another friend.
"The thing about manure is you want to use it from an animal that's vegetarian."
Vermicomposting, or composting with red wiggler worms
Who might like it: Families with small children since young children love worms. "Treat them like pets," Mahoney advises. "Experiment with what they like to eat. Do they like apples or broccoli better?" Also experiment and compare how worms react to different materials, such as newspaper clippings or leaves.
What's important: Compatible with most food scraps. While it's best to start traditional outdoor composting in the fall, worm composting can be started any time of the year, indoors or outdoors.
Mahoney's worm treats: A little blackstrap molasses for a sweet source and crushed egg shells for the calcium they need to reproduce.
Bokashi
Who might like it: Ideal for a single person in an apartment.
What's important: Allows indoor composting of normally uncompost-able food wastes, such as meat, bones, cheese, breads and pastas. Because bokashi is a fermentation process, the compost tea smells like vinegar.
What Mahoney likes: "It's so fast." Takes about two to four weeks.
