Now we’re really ready to garden! For healthy plants we need good compost to match the projects we are doing. For example, when trying to start seeds we’ll need a fine compost with good drainage or if planting the fabulously colourful Pieris ‘Forest Flame’ or azaleas, the compost needs to be lime free so we choose lime free ericaceous. The Garden Pavilion is stocked with a terrific line of compost products to suit your needs but there are a few easy things that you can do at home that will have huge benefits for your garden, your pocket book and the environment.
I have worked in gardens where the main method of weeding was by the use of chemicals. The soil quality of these gardens tended to be much lower and harder to work with. The chemicals had killed off not only the bad insects but also the beneficial ones, resulting in an almost dead soil that had to rely more and more on chemicals to kill insects, fungus and to be fed. Worms were virtually non-existent so the soil, not being aerated, was more compact and harder to water. If you have acquired a ‘chemicalled’ garden or would like to start decreasing the use of chemicals, start with your soil.
One easy way of improving the soil structure and water holding quality of your garden soil is simply by raking up the leaves in the fall and storing them for no less than six months before using it to amend the soil. Two things to remember with this – make sure the leaves are not dry, they need moisture to break down and they also need a bit of air. Leaves can be stored in an easily homemade chicken wire container in the shade a tree, or if you are low on space, store in black bin bags with a few holes punched in them and left behind the shed until it can be used the following year.
Creating your own homemade compost using kitchen and garden scraps and incorporating this in your soil is a great way of increasing nutrient content, water holding capacity, decreasing the occurrence of plant diseases all the while increasing beneficial insects.
While there are ways of composting meats and proteins without attracting pests, let’s start off with the easy way which can still divert as much as 30% of your kitchen and garden waste from landfills and put them to good use in your garden.
Here’s how simple it is.
1 – Start your compost pile on bare earth so worms and other beneficials can help transform your waste into compost.
2 – Put a layer of twigs or straw to ensure drainage and ventilation.
3 – Begin adding your materials in layers – dry and wet. The wet materials (green) are the food scraps and green plant material while the dry materials are straw, dry leaves, shredded paper. Grass clippings will activate and speed up the process.
4 – Keep compost moist (not soaked) by watering or letting the rain in.
5 – If you haven’t used a bought container, cover with wood or carpet scraps to retain moisture and hold in heat generated by the breaking down.
6- Every few weeks mix or turn the pile with a shovel to add needed oxygen. Once established you will notice it will feel a bit warm and worms will be visible doing their job.
I would not put weeds in to start until I know my compost is generating enough heat to kill off the seeds and tap roots.
If you notice an odour, the balance of the green and brown content is a little off. Add more of the brown and ensure aeration – mix it up! You could also keep a pile of dry leaves or grass clippings beside to cover any kitchen scraps each time you add to the pile.
You have just created gold for your garden!
See you soon at Powerscourt Garden Pavilion,
Mary, Horticulturalist
One easy way of improving the soil structure and water holding quality of your garden soil is simply by raking up the leaves in the fall and storing them for no less than six months before using it to amend the soil. Two things to remember with this – make sure the leaves are not dry, they need moisture to break down and they also need a bit of air. Leaves can be stored in an easily homemade chicken wire container in the shade a tree, or if you are low on space, store in black bin bags with a few holes punched in them and left behind the shed until it can be used the following year.
Creating your own homemade compost using kitchen and garden scraps and incorporating this in your soil is a great way of increasing nutrient content, water holding capacity, decreasing the occurrence of plant diseases all the while increasing beneficial insects.
While there are ways of composting meats and proteins without attracting pests, let’s start off with the easy way which can still divert as much as 30% of your kitchen and garden waste from landfills and put them to good use in your garden.
Here’s how simple it is.
1 – Start your compost pile on bare earth so worms and other beneficials can help transform your waste into compost.
2 – Put a layer of twigs or straw to ensure drainage and ventilation.
3 – Begin adding your materials in layers – dry and wet. The wet materials (green) are the food scraps and green plant material while the dry materials are straw, dry leaves, shredded paper. Grass clippings will activate and speed up the process.
4 – Keep compost moist (not soaked) by watering or letting the rain in.
5 – If you haven’t used a bought container, cover with wood or carpet scraps to retain moisture and hold in heat generated by the breaking down.
6- Every few weeks mix or turn the pile with a shovel to add needed oxygen. Once established you will notice it will feel a bit warm and worms will be visible doing their job.
I would not put weeds in to start until I know my compost is generating enough heat to kill off the seeds and tap roots.
If you notice an odour, the balance of the green and brown content is a little off. Add more of the brown and ensure aeration – mix it up! You could also keep a pile of dry leaves or grass clippings beside to cover any kitchen scraps each time you add to the pile.
You have just created gold for your garden!
See you soon at Powerscourt Garden Pavilion,
Mary, Horticulturalist 
