If you are starting on a new site, first cut the grass as
short as possible and/or scalp the weeds at ground level. Next cover the bed
with a thick layer of newspaper (6 to 10 sheets) to smother existing
vegetation. Use sheets of cardboard or flattened cardboard boxes if there are
vigorous perennial weeds on the site. Either wet down the newspapers as you
spread them or have a supply of soil or mulch at hand and weigh them down with
handfuls as you spread. Be sure to overlap the edges of the newspaper or
cardboard as you work.
Gardening in layers. To make a lasagna garden, spread
newspapers or cardboard to smother existing vegetation, then pile on layers of
grass clippings, chopped leaves, kitchen scraps, finished compost, and topsoil.
After that, begin layering organic matter on top of the
site. Combine materials as you would in a compost pile, by mixing “browns” and
“greens.” Add layers of organic materials such as grass clippings, finished
compost, chopped leaves, kitchen scraps, coffee grounds, seaweed, shredded mail
or newspaper, garden trimmings, used potting soil, sawdust, and weeds (don’t
add ones that have gone to seed or perennials with vigorous rhizomes, which
will spread and grow in the bed). You can also add topsoil, which will help
speed things along. Make a pile that is 1 feet or more deep, and top it off
with a layer of mulch to keep weeds from getting a foothold. Then wait several
months for materials to decompose.
You can build a lasagna garden any time of year. Building
one in fall to plant in spring is a good idea, and there are plenty of leaves
available for chopping and adding to the mix. If you’re building in spring or
summer, you can speed up the time when it will be ready to plant by adding
extra compost and topsoil in the mix. Top the bed with 2 to 3 inches of topsoil
and/or compost for annual crops (more for perennial plants) and then plant
seedlings directly into the topsoil/compost mix.
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