Compost is basically black gold for gardeners—and it’s free. It feeds the soil, boosts structure, holds water, and keeps worms happy. Add it to sand and it binds. Add it to clay and it frees. Win-win.

Plus, it’s a climate hero. Food scraps in landfill rot slowly and belch methane. If food waste were a country, it’d be the world’s third-biggest polluter. But chuck those scraps in a compost pile, give them air, and instead you get nutrient-rich soil food without the guilt.

The recipe is simple:

• Greens (kitchen scraps, lawn clippings, fresh cuttings).

• Browns (dead leaves, shredded paper, cardboard).

• Air and water (keeps the party going).

Avoid meat, pasta, and bread unless you like rats. Start with 75% browns to 25% greens, then adjust to 60/40 once you get the hang of it.

• Small space? Tumblers are your friend—easy, neat, spin-and-go.

• Classic look? Those black “Dalek” bins are great, especially if you drill holes in a bit of pipe and stick it down the middle to keep the air flowing.

• Big-time composter? Build bays, pile it high, water and turn. You’ll know it’s ready when it smells sweet and looks like rich chocolate soil.

Uses? Mulch it, dig it into veggie beds, boost potting mix, or even make a compost “tea” for your lawn. Your garden will love you for it.