What is the key rule for making spring compost?

The key rule is equal parts browns (dried leaves, cardboard, straw) and greens (kitchen scraps, grass clippings, coffee grounds). Start simple by layering them in a bin or on bare ground, keep it moist like a wrung-out sponge, and turn it weekly. Avoid meat, dairy, or diseased plants. By late spring or early summer you’ll have dark, crumbly compost ready for your garden.