Not everyone has it and not everyone knows how to work with him. “The compost should be in every garden, but it is also important to do it correctly.” Says researcher Roman Pavel in a podcast. The guaranteed procedure will share IS by you.
Podcast not only about compost can be found here:
In a beautiful wooden playpen, in a solid plastic composter, or even in a pile. Compost can take a number of forms. But much more important than the cover is how you set it up and what you put into it. These are the three most common mistakes in working with compost. Don’t you do them either?
Good song
Grass, grass, here and there some or a little branch and otherwise nothing? This will not produce a good compost. Or at least not alone. “We often make the mistake of giving only cut grass in the composter. It explains Roman Pavel, botanist from the National Center of Agricultural and Food Research, as well as the author of a number of popular educational books, whose texts you know from the recipe pages.
“The compost must consist of both the green and the brown. It is essential to mix the layers. The aeration and this will attract earthworms that process it.
What doesn’t belong there?
The list is not too big, but it is good to stick to it. You will save your work and later bring the plants really the best they can get. “So we do not put grass into the compost that already contains seeds,” The expert enumerates. It could germinate to drain nutrients. “It does not include rotten fruits, fruits or vegetables, or infested plants. You would turn the spores back to the flower beds.”
A little work with a shovel
Another mistake would be to let everything lie as you put it in the compost. It is important that all layers are mixed. And to do this, it is necessary to take at least once a year to the fork or shovel and to shoot a little while shifting. Preferably through a sieve to remove any undesirable pieces such as stones or germinating weeds. “When the layers are mixed and the air is mixed into them again, the compost will mature better and just thank you,” adds Roman Pavel.
