Imagine yourself as a chef. To cook a delicious meal, you select the best ingredients and combine them in a certain way, and in measured quantities to create wonderful dishes. The same can be said when creating compost. Just like cooking, you are given the task of putting together in measured amounts the “green” and “brown” ingredients that make great compost.
“Greens” and “browns” refer to the organic materials that are used in creating compost. The major differences between these two elements are in their basic components, and have nothing to do with their color. Organic materials rich in nitrogen and protein are referred to as green. The brown ingredients are those organics that have high carbon or carbohydrates content.
High nitrogen and protein contents allow micro organism in composts to grow and multiply. These components generate heat in compost piles, further encouraging decomposition. The brown elements contain the energy or carbon that most soil organisms require. With their high carbon contents, these also function as filters, absorbing odors that emanate from the decomposing compost pile. The carbons also bind organic nitrogen, aiding in the faster formation of humus from the composting materials.
How do you decide which components are in the green category or the brown one? The easiest way to test is to wet the material and allow it to sit a few days. If it gives off a bad odor, it belongs in the green category. Remember not to be fooled by color.
Although leaves come in a variety of colors, they are classified as brown. Leaves are high in carbon. Evergreen leaves have higher carbon contents than any other leaves. Paper, wood chippings, sawdust, bark mulch and other wood products generally also are considered brown, with their high carbon content. Hay, straw, and cornstalks are also high in carbon, so brown. Pine needles fall also under this category, but using too much of them in the compost pile is not good.
One exception is the leaves of oak trees, which contain high amounts of nitrogen.This puts them in the green category. Vegetable and fruit wastes, eggshells, coffee grounds, filters, and teabags are also considered green waste. Other examples of greens include animal wastes such as manure, grass clippings, and left over food. Only add grass clippings to your compost if you do not use chemical pesticides.
Sugar products are also classified as browns. These include molasses, syrups, sugar and carbonated drinks, which we generally would not consider adding to compost. However, these sugar products can activate or increase the activities of microbes in your compost pile.
Ideally, the best ratio of composting would be 3 brown to 1 green, to ensure successful compost.
This means, you will have three parts or the pile made of components high in carbon and one part of it made up of nitrogen-rich ingredients. If your compost pile contains mainly brown category ingredients, it will decompose rather slowly. On the other hand, having too much of the green ingredients in the pile may make the pile smell.
Other elements that you should always consider when making compost are the air and the amount of water your pile will need. It is best to keep your compost pile damp to help in the decomposing process. Air is also needed so make sure your pile is properly aerated. Just turn over your pile every few weeks. It takes some effort in creating compost, but your gardens will love the results.
