How to Start Outdoor Composting in 2026
Fellow compost lovers! You may have tried kitchen composting, but as the spring season approaches, it’s a great time to try outdoor composting. To make a start in your own yard, pick a sunny and accessible spot to set up a simple bin or pile about 3x3 feet. Mix in layers of kitchen scraps (greens) with leaves or cardboard, and keep it moist and aerated. You will harvest rich compost for your soil in 3 to 6 months.
I've turned my backyard waste into nutrient-packed compost this way for years at zero cost, and it even cut my trash bill in half during summers when I started experimenting with bigger batches.
Choosing Your Spot
The right spot makes or breaks your compost adventure. Go for a level area with good sun to speed up decomposition, but opt for a spot with partial shade if the summer heat is strong. Make sure it's easy to reach, but tucked away from neighbors or pets.
My first pile was too shady behind the garage, and it stayed cold and slimy for months, barely breaking down. Now, I always aim for a corner near my garden shed with morning sun for warmth, and drainage to keep things from getting waterlogged during rainpour. If you have limited space, consider in-bed composters to fit neatly in your beds.
Build or Buy a Bin
A good bin is essential for success, containing the mess and accelerates the process. Start with a DIY setup using wire mesh or old pallets for airflow, or invest in a ready-made one. My inaugural bin was built by nailing four pallets together; costing nothing and handled all my scraps for two seasons, but eventually the wood rotted. That's when I upgraded to a durable outdoor composter, keeping my pile active even through a wet spring last year.
Balance Greens and Browns
Balancing your green and brown materials is the key to composting. Start with a thick base of browns like straw, dry leaves, or cardboard to absorb moisture, then add greens like grass clippings, veggie peels, or coffee grounds on top. Stick to a 1:3 greens-to-browns ratio to avoid odors.
I once overloaded on greens during a smoothie phase, and the pile turned anaerobic and smelly. I had to bury extra leaves to fix the issue. Remember to alternate layers religiously, bury food scraps deep under browns to hide smells from animals, and chop up big pieces for faster breakdown. For best results, using VegoTabs with your pile can jumpstart the microbes and accelerate composting speed.
Maintain Moisture and Air
Keep your pile as moist as a wrung-out sponge - it will stall if it becomes too dry. Turn with a pitchfork every week or two to mix and aerate your compost, introducing oxygen for the microbes. Give it a good soak when it’s dry, and flip it to turn scraps to mulch in weeks. Don’t overdo your watering, or you'll get a soupy mess. Regular turning also deters pests; I've avoided rodent issues entirely this way.
Harvest and Apply Your Compost
When the bottom turns dark and crumbly - usually by 3 to 6 months, it's ready! At this point, stop adding fresh stuff and let it sit for about a week. Sift out unfinished bits and return them to a new pile.
I still remember my first full harvest: the black and rich compost amended my veggie beds, and the tomatoes that year thrived with no fertilizer needed. Spread 2 to 4 inches around plants for mulch or mix into soil for planting. If you're expanding, Vego's sifters make harvesting clean and quick, saving your back as well.
There you have it. Give outdoor composting a try in 2026, and reduce waste while enriching your soil in the process. I've personally composted through droughts and frosts, and my garden's never been healthier.
