Spring compost just needs equal browns and greens.

Yes, but you only need to remember one rule: equal parts browns (dried leaves, cardboard, straw) and greens (kitchen scraps, grass clippings, coffee grounds). That balance is what makes it work.

Start simple. Pile it on bare ground or in a bin. Layer browns and greens. Keep it as moist as a wrung-out sponge. Turn the pile with a pitchfork every week or two to speed things up. Don’t add meat, dairy, or diseased plants unless you want to attract rats.

By late spring or early summer you’ll have dark, crumbly compost ready to top-dress your garden beds. No need to overthink it—nature does the work.

Your garden will thank you.