Cycle of life in the Chiswick garden
When you grow your own food, as we do at Chiswick, you become extremely focussed on using as much of every herb, fruit or vegetable as possible. The expression “waste not, want not” is top of mind.
We try not to waste anything at Chiswick, so all our plant-based kitchen waste, such as trimmed leaves, stalks, stems and peel, goes into our compost and our worm farm. Effectively what’s left over from one season in the Chiswick kitchen feeds the next season’s growth in the garden.
The bulk of our kitchen waste goes into our compost bins. One of the most important things to bear in mind when you’re creating compost is to aerate it well. This allows the bacteria to breathe and results in a healthy compost.
We put softer kitchen waste into our worm farm, which we keep moist to encourage worm activity. As the worms break down the leaves and stalks they produce a soil-like, nutrient-rich compost called vermicast. The worm farm also creates a juice, which we drain off from the base of the worm farm. It’s full of billions of good microbes, and, diluted with water, it’s the ultimate organic fertiliser. We call it liquid gold.