Famous gardener reveals FREE way to get compost to improve the health of your soil – & your plants will love it 

HE’S got pallet bins, daleks, a giant wormery and the biggest composting site I’ve seen for a single garden – so it’s safe to say that Charles Dowding knows a lot about compost. 

Famous all over the world for his No Dig theory, which sees the end of back breaking double digging – he instead urges gardeners to simply spread a one inch layer of compost on the surface of undisturbed soil and grow onto that.

Now he’s turned his attention to the compost itself – and explained to Sun Gardening exactly how he turns garden waste into a black gold – in a matter of weeks.

“There’s a lot of mythology around compost,” he told me.

“It’s actually a lot easier than you’d think, and it can be fun.”

First it’s important to consider what you’re putting into it.

“Adding three parts green waste to one part brown is not a hard and fast rule, but a useful guideline to follow,” he said. 

“Brown is the carbon – like dry fallen leaves, woodchip, cardboard or straw. It provides air pockets – which are essential for good composition. 

“And green is the nitrogen – like clippings, vegetable peel and leaves.

“With the right combination it can create really dark, velvety compost which your garden will love – and is essentially free.”

He said that once you’ve got your chosen compost bin in place: “Spread all new additions in a level layer every few days – don’t throw them all into the middle of the heap. For every 2inch layer of green, add half an inch of brown.”

“The best results are from pieces between 5-10cm or less, which allow green and brown materials  to bed down in contact with each other. 

“If you’re half serious about compost I’d recommend a compost thermometer. It just tells you how busy the heap is. Between 60-70oC  is ideal,” he added. 

And despite many believing there’s certain things that must not go in a compost heap –  Dowding’s taken on bindweed, couchgrass, ground elder, dandelion, stinging nettles and perennial weed roots.

He’s even taken on rotting meat, rhubarb leaves and citrus peel, and diseased plant materials – and reckons he’s won. 

“You need a lot of material – it does sink as it decomposing. Just add as much as you can. Coffee grounds are really good.

“I know that a lot of people have slatted sides, but I actually find that cools it down, which is what we don’t want, or to lose its moisture. Solid sides does the job. And line the slatted ones with cardboard.

“Also, add a roof when you’ve finished adding to it. That could be something as basic as a sheet of corrugated iron. In the UK we get a lot of rain, so it stops it getting soggy and smelling. 

“Our challenge is to maintain a balance of green and brown throughout the year, so try and  stockpile browns for use in summer.

“And if you’ve just done a load of hedge trimming for example, and it’s still out on the grass. Go out on it with a lawn mower – this will help cut it right down to use on the compost.

“I rely on compost because it’s not a fertiliser in the ‘modern’ sense of the word. Instead it’s a biological stimulant, which feeds soil life and enables soil organisms to help plant roots find food and moisture. Think of it as enabler, more than a primary source of food.

“Hopefully you can improve the health of your soil, your plants, yourself and the wider environment.”

‘Compost’ by Charles Dowding, published by DK Books, is £14.99 and out now.