History

• Scientists believe composting began when people in early civilizations dumped food scraps from their homes into piles. Decomposition would follow as naturally as it does on the forest floor; however, once they realized the resulting soil produced better crops, they intentionally began planting there. Nearly 2,000 years ago in Rome, farmer and scientist Marcus Cato is credited with realizing the compost could be used as a soil enhancer. It was Cato's belief that food and animal waste should be used to create compost and then added to the soil. By the 21st century most people accept composting as a way to reduce waste and improve their gardens.
  
  

Process

• When you compost, the excess food scraps from your kitchen, leaves, grass clippings and even small twigs all add together and break down into a nutrient-rich soil amendment. The breakdown of materials is possible with the help of insects, earthworms, bacteria and fungi. Even though these items will decompose on their own, there are ways to speed up the process. To help the compost break down, you need to keep the mixture moist and turn the material often to keep oxygen mixed in. Heat is another key element for a compost pile to "cook," and the inside temperature of the pile can often reach over 130 degrees. You also want to keep a healthy mix of green grasses and kitchen materials compared to the amount of dried leaves and twigs. This is called a carbon-to-nitrogen ratio.
  
  

Function

• The point, however, of using a composter is not just to break down yard and kitchen leftovers. The largest benefit of compost is seen when you work it into the soil, add it to houseplants or use it as mulch. When used with your flowering plants, vegetables and fruiting plants, compost increases the amount of nutrients your garden can use and makes larger, healthier, more productive plants. To add to this, compost is exceptionally more economical compared to purchasing amendments because you don't have to buy anything when you use a composter. Running a composter not only provides "free" amendments to your soil but also cuts down on the amount of waste your house produces.
  
  

Types

• The method you use to compost can vary significantly, and regular care of your composter will speed up the process. Some gardeners choose to keep a simple compost heap or pile without any barriers, while others will construct a homemade bin of wood planks. Be sure to build a bin that is a three-foot-square box that is also three feet tall. Another option is to buy a plastic bin. These composters can be round or square with a lid for adding and turning materials, and often doors along the base for compost removal as well. Also available is a tumbler: a round drum mounted on its side with a crank for easy turning. If you lack space outside, you can choose a method of composting called vermicomposting. This method uses a small bin and redworms (not your outdoor worms) to quickly break down as much as four to six lbs. of kitchen scraps a week.
  
  

Dos and Don'ts

• While the basics of composting are relatively easy, the most common mistake people make is adding the wrong materials into your composter. Anything that is still in a "natural state" can be considered usable. Items such as grass clippings, leaves, the cut off ends of raw vegetables, egg shells, used tea bags, coffee grounds and filters, sticks and twigs are all safe to use. Stay away from animal products such as meats, dairy, fats, oils, feces and bones. While these items will break down, their odors can attract scavengers, and the material could contain diseases you don't want to handle or grow your plants in. Never add diseased plants, which may introduce harmful fungi or diseases back into your garden in the end. It is recommended to avoid citrus peelings as well unless you know the source of the fruit because the pesticides used growing the fruit could kill off the helpful composter invertebrates you rely on for creating the compost.