I wonder if this could be sustainable for permaculture and for growing urban/suburban vegetable gardens.
Well, you’ll need a source for bigger clippings, and I personally would not put whole logs first, but rather bigger branches or bigger cuts / shredded material, then cover with smaller clippings.
I learned that this way: You excavate grass for 20-40 cm, then put in the bigger bits, then the smaller, and then compost, and the excavated grass bits on top, turned around so the roots are up and the green bits down, in fall. Ready to be planted in spring, when decomposition has started a bit. Called Hügelkultur btw., really funny for a native with the omitted Umlaut.
Sry.
Lasts for about three years, will then be rather flat.
Thanks for this. So just around half a year to prepare before it’s ready for planting?
Done the way I described, probably yes, fitting with the fall shrub cuts. But if you don’t do the grass turning thing and only rely on compost for the top (and you have enough compost ready), it may be instant plant, p.e. for tomatoes. Never seen it done in reality, maybe prepare for some or much caving in when all those cuts settle. You might however get an early start due to the heat generated, especially if you use grass clippings for the layer under the compost. But beware, not too much, had to put out a fire some years ago from some person who thought the more the merrier. Don’t underestimate the heat generated from a big heap of grass clippings.
Come to think about it, probably the intense fall/winter rain/snow/precipitation helps settle the layers and prepare some water deposit when done as I initially described?
- Austrian
