Choose a compostable location (backyard bin, tumbler, or indoor container)
Gather materials: browns (dry leaves, shredded paper/cardboard, straw, dry wood chips) and greens (food scraps, coffee grounds, fresh plant trimmings, grass clippings)
Keep a balanced mix (aim for roughly 2–3 parts browns to 1 part greens)
Start with browns at the bottom of the bin
Add greens in thin layers and cover with browns to reduce odor and pests
Chop or shred scraps to speed up breakdown
Maintain moisture like a wrung-out sponge (add browns if too wet; add a little water if too dry)
Turn or mix regularly for faster composting (every few days to weekly)
Break up clumps and ensure airflow through occasional aeration
Monitor temperature and progress (heat indicates active decomposition; finished compost looks dark and crumbly)
Stop adding when you have enough material and let it finish curing
Sift finished compost and return larger chunks to the bin
Use compost by mixing into soil or applying as a mulch (avoid direct contact with plant stems)
Avoid composting: meat, fish, dairy, oily foods, pet waste, diseased plants, weeds with seeds, and large amounts of grease or treated wood
Avoid overloading with: citrus, onions/garlic, and very wet grass clippings (use smaller amounts and cover well)