Composting food scraps with worms, known as vermicomposting or vermiculture, has its advantages because it takes so little space and it takes very little work to make the best fertilizer. A can of rich, crumbly compost can be produced in just eight to twelve weeks.
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Two plastic garbage cans (15 or 30 gallon) will provide the space needed for the average household to start worm composting. Galvanized steel cans may be used but plastic will not get as hot and may be preferable in warmer climates.
The cans must first be aerated on the bottom, sides and top by punching or drilling small holes. The holes should not be larger than a No. 6A nail and the container must have a cover.
The holes allow excess water to drain; too much water drives out oxygen and suffocates the worms. The holes should be cleaned when the compost is emptied from the can.
To begin composting, start with about 500 red wiggler worms (lumbricus rubellus). These worms (deep maroon in color) are not the same as those found in the garden. Red wiggler worms thrive only in manure or garbage and are rarely found in ordinary garden soils.
To start the cans for compost, do it in layers. Begin with four inches of garden soil on the bottom, followed by three inches of kitchen garbage (no meat products). Add a cup of bone meal, a three-inch layer of dead leaves, shredded paper, straw or hay, then more kitchen waste, and a layer of chicken or cow manure. Next, put in two inches of soil and add the worms.
Continue adding kitchen waste and layering as needed until the can is full. Always end with worms and garden soil in order to exclude flies and prevent maggots.
Start a new can in about six weeks. It takes about 12 weeks for the compost to be ready to harvest.
To separate the worms from the can, take advantage of the worms’ distaste for light. Start by emptying the can in a pile on a worktable or plastic. Shine a floodlight over the pile and the worms will retreat to the center of the pile.
Scrape the worm-free soil from the top and sides of the pile. Repeat until all that is left is a wriggling mass of worms to be used for the next can.
The resulting compost is a good top dressing for the garden or can be used as a boost for houseplants.
The worms will not survive if the compost freezes. Put the can in a warm place for the winter to prevent freezing. Continue layering the can throughout the winter months so it can be used in the spring.
Do not add milk or meat products, fat, bones or items with pesticides. Banana and orange peels should be used minimally. Chop kitchen scraps into small pieces to speed up the composting.
Worm composting will provide a regular supply of compost all year-round with very little effort. The worms multiply rapidly and can be used to start a second can, which ensures a continual supply of compost. The red wigglers can also be added to the outdoor compost bin to speed up that process.
Commercial worm bins are available at most garden centers but making one at home can is fun, easy and will save money.
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