There’s something reassuring about a club that still gathers on the second Wednesday of every month, cuppa in hand, to talk gardens. The Galston District Garden Club did just that in June, welcoming local identity Chris Jones as a guest speaker for an evening dedicated to the art of successful composting and sharing invaluable composting tips.
Jones, a Kenthurst gardener whose own patch was open to the public during last October’s Open Garden Weekend, brought hands-on know-how to a topic that doesn’t always inspire excitement. By most accounts, the talk defied expectations, with members walking away with genuinely useful tips rather than a case of the yawns.
The club’s calendar keeps rolling on. July’s meeting will feature Rebecca Darly discussing how to work safely in the garden — a practical follow-up for members eager to protect their backs and knees as much as their begonias. As always, the club welcomes visitors as well as members, with meetings held at Galston Community Hall, 34 Arcadia Road, Galston, starting at 7.30 pm and rounding off with tea and conversation.
Composting, as Jones’s talk made clear, is one of gardening’s quiet superpowers. Everyday scraps — cardboard, newspaper, kitchen waste, rotten fruit and vegetables, grass clippings and fallen leaves — needn’t go to landfill at all. Left to break down properly, they become crumbly, nutrient-dense material that gives tired soil and potting mixes a real boost.
Composting systems come in several shapes and sizes to fit the space available. A Gedye bin is a solid, low-fuss choice, big enough for the average household’s garden and kitchen waste. Tumbler bins raise the bar slightly, using a crank mechanism to make turning and aerating simple — the more often it’s rotated, the faster the results. For those with larger properties and plenty of garden waste to work with, compost bays are worth considering, though they require more elbow grease, since material needs to be shifted from bay to bay as it breaks down.
Success comes down to balance: enough nitrogen-rich “green” waste, enough carbon-rich “brown” waste, plenty of air and just enough moisture. Layering greens and browns, finishing with a layer of cardboard or newspaper, and giving it all a spray of water sets the pile on its way, while a weekly fork-through keeps decomposition ticking along.
Certain items are best kept out of the mix entirely — meat, dairy, bread, weeds, diseased plant material and excessive grass clippings can all derail an otherwise healthy pile.
Even seasoned composters run into hiccups now and then. A smelly bin usually signals too much wet or green content, easily fixed with dry matter and a thorough turn. A pile that refuses to break down might be too dry; in that case, pelletised organic matter and a good soak can help. And a compost that’s turned matted and clumpy generally just needs more regular turning, with a touch of dry material added if things are on the wet side.
For members and newcomers alike, the club’s advice is straightforward: if composting has never been on the to-do list, now’s as good a time as any to start. More information on the Galston District Garden Club is available at galstongardenclub.com.au, or by emailing [email protected].
