Compost Heap Care in November

November is a busy time for composting—with heaps of fallen leaves, spent plants, and ongoing vegetable scraps. A little attention now keeps your compost heap active, prevents winter rot and smells, and sets you up for rich, crumbly compost come spring. Here’s how to keep your heap humming through autumn’s end and into winter.

1. Balance Browns and Greens

• Browns: November provides plenty—fallen leaves, chopped stems, shredded cardboard, and paper.
• Greens: Mix in kitchen scraps, green trimmings, vegetable peelings, and any lingering lawn clippings.
• Tip: Aim for at least a 50:50 ratio; dry heaps break down slowly, wet heaps get slimy.

2. Chop and Mix

• Break up big stems, corn stalks, or woody prunings for faster breakdown.
• Shred leaves with a mower for quicker decay.
• Mix layers—don’t just pile on weeks of one material.

3. Monitor Moisture

• November rain can waterlog compost. Cover heaps with a tarp, old carpet, or compost bin lid to prevent soaking.
• If too wet, add straw, shredded paper, or more crunchy leaf “browns.”
• If dry, a light sprinkle of rain water or water from your butt helps microbes.

4. Turn or Fork the Heap

• Turn compost every 2–4 weeks to let air in and keep decay aerobic (not stinky).
• Move fresh fall leaves into the centre; move unfinished, woody material to the outside.

5. Start or Refresh a Leaf Mold Pile

• Pure leaves break down slowly—best made into their own “leaf mold” heap or kept in breathable bags.

6. Watch Out for Problems

• Discard any diseased plant matter, rotten roots, or perennial weeds in the trash—not the heap.
• If rodents are a problem, don’t add cooked food, bread, or dairy.

7. Use a Cover

• Keeping the heap covered holds in heat and moisture, and prevents rain from leaching nutrients out.

8. Place Nearby Materials for Easy Winter Use

• Keep a stack of brown materials like cardboard or shredded newspaper handy for winter, when fresh greens are scarce.

A well-managed compost heap in November turns garden clearing and kitchen scraps into gardening gold—just in time for next growing season.