Koutmaeika Samos Onion

The Koutmaeika Samos Onion is known primarily as a local variety of Samos, with its reputation focused on the “Velanidiotika onions” (from the Velanidia plain west of Koutmaeika), which were distinguished by their balanced pungency and sweetness. The Koutmaeika onion has a characteristic elongated cylindro-conical shape, which makes it suitable for preparing stuffed onions (with rice, cheese, etc.).

• Identification/Synonyms: It is often referred to as “Koutmaiotiko or Velanidiotiko onion” or more generally as “Samos Onion.” The term “set” refers to the small bulbs (1–3 cm in diameter) used for planting and producing the final bulb, which is the standard method in onion cultivation. In Koutmaeika, the effort to preserve the local variety is significant.

Onion cultivation on Samos was historically associated with several lowland areas of the island, such as the plain of Marathokampos, Chora, Karlovasi, the valley of Mytilinioi, and, in particular, the plain of Velanidia west of the village of Koutmaeika (or Koumeika). The area of Velanidia, with the settlement of Balos (or Koutmaeika Bay), was the center of its reputation, where onions were loaded for export and domestic distribution. In general, Samos is characterized by limited and fragmented arable land, with most crops found on terraces, and the most fertile areas being the old small irrigated orchards, where onions were also cultivated. The soil and climatic conditions that favor onions are fertile, light – friable soils with very good drainage, while the crop requires regular and moderate irrigation due to the plant’s shallow root system.

The cultivation of dry onion in Samos, using sets (asexual propagation), is the traditional method.

• Seasonality & Planting: The most suitable period for planting onion sets is usually from February to March. The soil must be prepared, tilled, free of weeds and large stones, and enriched with organic fertilizer. At the same time, producers sow in seedbeds the “melathi” onion seed, which they collect from the “mother” plants (sexual propagation). The mother plants result from planting large onions, which are left to flower and produce the melathi (a 3-year process). From these seedbeds they will collect the small bulb “kokkari” which will be used the following year for the planting and development of marketable onions.
• “Kokkari” Planting Technique: Firm and small onion sets (bulbs 1–3 cm in diameter) are selected and planted in linear rows and beds. The recommended spacing is approximately 25–30 cm between rows and 5–12 cm within the row (or 12–15 cm according to another source). Planting depth is shallow, ranging from 2–5 cm (or 3–4 cm), with the tip of the bulb facing upwards. In some cases, mainly in small plots, planting was also done by scattering them by hand.
• Irrigation & Care: Onions require regular and moderate watering throughout their growth. A critical traditional practice, which is also applied in modern agriculture, is stopping irrigation 15–20 days before harvest (“baking”). This practice is vital for proper drying of the bulb and for preventing rot during storage, thus ensuring better quality and storability of the dry onions.
• Harvesting & Drying (Processing): Harvest takes place when the aerial foliage (the green parts) has completely dried, usually at the end of August (about 4 months after planting the sets). The bulbs are carefully lifted from the soil and left to dry outdoors, after cutting off the roots, a process that traditionally took place on drying racks in the sun. Drying is the final stage that determines the storage capacity (storability) of the product.

The onion had a significant economic and social impact on Samos, especially during the period before the decline in cultivation in the mid-20th century. The systematic cultivation, which took place in several plains, led to a production that exceeded 1,200 tons annually.

• Export Product: During the era of the Hegemony, onions were exported to Egypt, Romania and Turkey, while later, after union with Greece, they were shipped to Piraeus, Syros and other islands, boosting local trade and farmers’ income.
• Local Economy of Koumaika: The reputation of the Velanidiotika onions attracted even fishing boats from Mount Athos (monks) to the bay of Balos for supplies, underlining the role of the product as a magnet for local commercial transactions. The continuation of cultivation, even on a small scale, in Koumaika helps preserve the village’s rural identity.

The history of onion cultivation in Samos is long, with references indicating that in Koumaika and the surrounding plains it has been cultivated for at least four centuries.

• Local Variety: Samos has a local onion variety that was considered to be of excellent quality. Despite the reduction in production and the introduction of onion sets of unknown origin, the local variety is believed to still be preserved in Koumaika, a fact that highlights the village as a center for maintaining the island’s agricultural biodiversity.
• Cultural Connection: The importance of the product in the cultural heritage of the area is evidenced by the annual Onion Festival organized by the Cultural Association of Koumaika, in the bay of Balos. This festival is a contemporary event that honors the history, tradition and production of the renowned local product, keeping alive the memory of the time when onions were a significant export commodity.

The main custom associated with the Koumaika Onion is the Onion Festival in the bay of Balos (Koumaika bay), which is traditionally organized in August by the Cultural Association of Koumaika.

• Gathering and Commercial Transactions: Historically, August was the period during which the cove of Balos filled with fishing boats that came to stock up on the sweet Koumaiotika onions. There were special commercial relationships, such as the one with the monks of Mount Athos, who exchanged their own products (hardtack, worry beads, hazelnuts) for the famous onions of Samos. This exchange constituted a living custom of local trade.
• Gastronomic Honor: The modern Onion Festival preserves the spirit of tradition by offering onion appetizers and plenty of wine, honoring the product through local gastronomy and collective entertainment.