Passionate about the sustainable edible landscapes of our future, lets ‘Grow Something’
About Us
Welcome to the website of AKB Grow Something, which offers courses, lectures, and advice for fruit and vegetable growers.
Aaron Bertelsen, the mastermind behind AKB, is a professional gardener, skilled cook, lecturer and writer, whose lifelong passion for edible gardening and innate skill as a communicator have led – some might say inevitably – to him establishing his own business. He realised that by sharing his extensive knowledge and experience he could help and encourage more people to grow their own food and eat in a more healthy, sustainable, and enjoyable way.
Aaron grew up on the West Coast of New Zealand and began gardening at an early age in his grandfather’s vegetable plot, the produce from which formed the basis of the family’s diet. This instilled in Aaron the importance of growing fruit, vegetables, and herbs for the plate. “I loved it and learned a lot from my grandfather but admit I always enjoyed devising pranks to play on him. One of my favourites was loitering until he was busy working then turning the sprinkler on him.”
Aaron studied Social Anthropology and Classics at Otago University, but keen to explore the world and learn more about gardening, at the age of 22 he wrote to late great Christopher Lloyd at the iconic gardens of Great Dixter in East Sussex. “A neighbour had been to hear a lecture given by Christopher and told me how fantastic he was. Around the same time, I read an article in Gardens Illustrated magazine about the garden at Dixter and became aware of what a special place it was so thought I’d see if I could go as a student gardener.”
Aaron’s application was accepted, and he was invited to stay for three months, however, his drive, intellect and enthusiasm alongside his sense of mischief and fun meant he soon became part of the Dixter ‘family’ and he ended up staying for over 3 years. During his time, he honed his skills as a gardener and would often help out in the vegetable garden and kitchen. “During my time there I decided that I wanted to get a formal qualification so I could transform my passion into a proper career so applied for the 3-year diploma at Kew Gardens,” says Aaron. “Christopher was set against it as he thought academia would ruin my character. I went ahead anyway as I knew there was no chance I’d become institutionalised. It’s just so far removed from who I am.”
After graduating from Kew in 2003, Aaron went to Israel to work at the Jerusalem Botanic Garden (where he continues to be a Trustee of the British Friends of Jerusalem Botanical Gardens) and became Curator of the Australasian Section. “I still remember the drive from Tel Aviv airport and having a strong feeling that I was coming home. Living in Jerusalem was a huge awakening for me on many levels and especially food and culture. It’s become part of who I am today, and I’ve had an ongoing relationship with the country ever since.”
However, after two years Aaron became aware that the aging Christopher Lloyd was becoming increasingly frail, so he returned to Great Dixter to help out. After Christopher died in 2006, Aaron stayed on, taking full charge of the house, the vegetable garden and the kitchen.
“My style of cooking has been affected by living in Jerusalem, travelling around the world, as well as my return to a more seasonal vegetable-based diet at Dixter. Christopher was a huge influence too and helped me develop my passion for cooking.” Like Christopher, Aaron produces a seemingly endless stream of culinary delights and is highly experimental both in the kitchen and the garden. Aaron’s cooking is inspired by what he grows and in turn, the list of plants he grows is inspired by things he wants to cook. His style is distinctly international, and he is constantly trying out new things, often with seeds and recipes sent by his many friends, acquaintances and Instagram followers around the globe.
During his time at Great Dixter Aaron wrote two bestselling gardening cookbooks (The Great Dixter Cookbook and Grow Fruit and Vegetable in Pots, both published by Phaidon) alongside numerous articles for leading magazines and newspapers. His writing perfectly reflects his character: curious, witty and driven to achieve his best in whatever he puts his mind to. Aaron is an experienced lecturer and is in much demand on the international lecture circuit. He is also adept at giving practical hands-on-gardening classes and mentoring upcoming gardeners.
He has become the embodiment of the ‘vegetable gardener and cook’, yet what sets Aaron apart is that alongside his skill for producing exceptional vegetables to make exceptional food, he is also passionate about creating highly productive spaces that are aesthetically beautiful.
AKB is the latest chapter in Aaron’s career and is his way of providing the same support, inspiration and encouragement for gardeners that he himself received over the years. His business (named after his initials AKB) is the perfect way to share his extensive knowledge of edible gardening and his aim is to provide advice, practical information and inspiration as a way of encouraging and facilitating more people to not only grow their own but to grow it well and beautifully. Alongside top-notch gardening advice, he is developing a range of quality merchandise that is both useful and beautiful for the home gardener.
Operating from a new property in Chilbolton, Hampshire, Aaron now gardens, cooks, writes, teaches, lectures, and offers private consultancy. He also offers a range of digital options to make sure a worldwide audience don’t miss out. So why not join the AKB ‘family’ by signing up for Aaron’s newsletter with updates and news from the world of edible gardening. His slogan ‘grow something’ is designed to be simple, direct and encouraging. It’s a call to arms for every one of us to get out and enjoy the wide-ranging benefits of the plot-to-plate experience and with Aaron’s endless sense of fun you are guaranteed to be highly entertained along the way.
“I get such joy from growing edible plants and believe that they can be cultivated in such a way that they make your garden a place of beauty.”
Aaron Bertelsen Q&A
Where in New Zealand did you grow up?
I grew up on the West Coast of NZ, which has subsequently become part of the city of Auckland. It has black volcanic sands and dark, rich alluvial soil. It’s full of goodness and perfect for growing.
Earliest gardening memory?
As a child, I spent a lot of my time outside helping out in my grandfather’s vegetable garden. I was always thinking up tricks I could play on him and I think he enjoyed my sense of mischief and fun. Well. that’s what I tell myself anyway.
Best edible gardening memories/experiences?
Because my grandfather grew so many vegetables the family diet was predominantly made up of these. I remember having a fight with my father at the dinner table because I had no intention of eating the spinach on my plate; and he had intention of letting me leave the table until I had eaten it. I was still at the table when the family went to bed… so I won! I was that kind of child.
Favourite place you’ve gardened and why?
Some of my most treasured gardening moments have been while spending time at De Wiersse, in the Netherlands, gardening with my friend Laura Gatacre. It is one of the most special gardens in the world I think and to be gardening alongside the person who has put so much of her life into it is unbeatable. Spending time with Peter, Laura’s husband, looking at the landscape and learning how gardens need a rest point, has also been a great lesson.
Most inspiring garden you’ve visited and why?
I have visited so many gardens around the world, including some of the very best. For me the most inspiring ones are invariably those gardened by the people who live there as there’s often is a greater sense of place and connection with the house. A garden should be seen as another room or series of rooms.
Your top three plants more British veg gardeners should be growing?
Perpetual spinach. If you garden for the table this is a plant that gives you so much. I put in new plants each spring and they last until the following spring. They are an excellent use of space and can also be grown in a pot.
Beetroot. Not only highly nutritious and tasty but also very versatile in the kitchen. The young leaves are great in the salad and the root itself – whether raw or roasted - gives so much depth to a dish.
Pumpkins. Pumpkins are a particularly welcome late-season crop as they store exceptionally well and are a great source of vitamin C just when we need it most. They make a great base for soup, which I tend to live on in winter.
Why are you so passionate about edible landscapes?
I get such joy from growing edible plants and believe that they can be cultivated in such a way that they make your garden a place of beauty. However, there is no point in growing them unless they are eaten. Nowadays, more of us want to go back to the tradition of eating seasonally and know exactly how our food is grown. The best way to do this is to grow your own.
Which gardeners or other horticultural figures inspire you and why?
I am inspired by so many people in the horticultural world, and lots have become friends over the years. Generally speaking, I admire those who are out there gardening and growing on whatever level they can.
What is your favourite gardening season?
Autumn, as it’s a time when you don’t yet have the big winter jobs to do and the garden is just having a break. Also, it can be the best season as far as the weather is concerned, with the nights are cooling down while the days are still warm.
Pet gardening hates?
Growing edibles for looks and not taste. It really is a common mistake.
Top horticultural myths to dispel?
That gardening is easy. It does not have to be hard work, but you only get out what you put in.
Describe in brief your gardening ‘style’?
Controlled with space for some self-sowers. I am a tidy person and that is reflected both indoors and out.
Your opinions on the value of knowledge-sharing among gardeners?
The most important thing for a gardener is to get out and about to see what others are doing in the same field. It’s all too easy to live in a bubble, but there is always something to learn. One of the joys of working in a public garden was having the opportunity to talk to people with the same passion.
What do you aim to contribute to edible gardening as a global movement?
I want to teach the art of growing to whatever level people want to learn. Whatever size garden you’ve got and whatever your ability, we can all grow something.
If you could choose one meal, what would it be?
Starter: a freshly boiled artichoke with olive oil
Main: a soufflé with a fresh green salad that includes as many green leaves / herbs as possible. Christopher Lloyd’s recipe for dressing on the salad.
Pudding: marmalade ice cream with a whisky on the rocks.
When did you learn to cook?
I had cooking lessons at school, which I really enjoyed, but I really got into cooking when I moved into the top floor of the house at Great Dixter as a trainee gardener and had to fend for myself.
Who is your greatest cooking inspiration?
Alice Waters. She has done so much for the food movement and vegetable gardening over the past 30 years.
What benefits does edible gardening offer your cookery?
You are in tune with the season and use fruit and vegetables harvested at their very best.
An interesting edible gardening fact?
Growing your own makes you a better cook.
An interesting cookery fact?
Cooking what you grow makes you a better cook.
