“Krasoulia” Tomato of Agiasos
The “Krasoulia” Tomato of Agiasos is an extremely rare and traditional tomato variety cultivated in the mountainous area of Agiasos on Lesvos. It is classified as a native variety (landrace), meaning it has genetically adapted to the specific soil and climatic conditions of the settlement and the surrounding area, preserving its distinctive qualitative characteristics through the preservation of seed from generation to generation by local small-scale farmers. This makes it a valuable agricultural product and part of the biodiversity of Lesvos, with the efforts of small producers focusing on its rescue and conservation due to its increased sensitivity compared to commercial varieties.
The “Krasoulia” Tomato of Agiasos is a local variety (Solanum lycopersicum) that stands out mainly for its very large size, which is often said to exceed 2 kilos per fruit, making it one of the largest tomatoes cultivated in Greece. The name “Krasoulia” probably derives from the area of the same name or may be related to its properties. Its main characteristics include its intense aromatic and sweet flavor and its rich, juicy flesh. These qualities make it ideal for fresh consumption in salads. However, its very nature of being so large and juicy makes it vulnerable to transportation, a fact that limits its commercial distribution over long distances and strengthens its local character.
The cultivation of the “Krasoulia” Tomato is inextricably linked with the area of Agiasos on Lesvos. Agiasos is a semi-mountainous village, built on the slopes of Mount Olympus of Lesvos, at an altitude of about 450 meters. The area is characterized by rich vegetation, dominated by chestnut forests and olive groves, a fact that differentiates its microclimate from the more lowland and dry areas of the island.
The soil and climatic conditions of Agiasos, with cooler summers (compared to the coastal areas) and the fertile soils of its orchards, are considered ideal for the development of this size-demanding variety. The soils in the area of Agiasos, due to its mountainous location, are often rich in organic matter and have good drainage, conditions that favor the production of large and high-quality tomato fruits.
The cultivation method of the “Krasoulia” Tomato follows the traditional gardening practices of the Agiasos region, with an emphasis on maintaining quality and the local seed.
Cultivation and Techniques: Krasoulia is a warm-season crop, requiring high temperatures for its vegetative development. Cultivation begins with the sowing of the traditional seed in seedbeds, usually 6–8 weeks before the last probable frost date in the area (late winter–early spring). Transplanting takes place when soil temperature conditions are suitable (above 18°C). Given the enormous size of the fruit, the variety is demanding in nutrients, and intensive staking (tying) of the plants is likely applied, so that they can withstand the weight of the fruits. Local producers often use traditional fertilization techniques, such as the use of manure, to ensure high yields and large fruit size.
Seasonality and Harvest: Krasoulia ripens during the summer. Harvesting is done by hand, when the fruits have reached the desired, full size and have acquired their characteristic color. Ripening is mid-early. Harvesting must be careful, as the variety is sensitive to bruising due to its thin skin and large volume, which confirms the need for local consumption or gentle processing.
Processing: The “Krasoulia” Tomato is consumed mainly fresh. However, due to its sweet taste and large volume, it can be used for the preparation of traditional sauces, tomato pastes or sweets (e.g. tomato preserve), as the local tomato varieties of Lesvos are suitable for such uses.
The “Krasoulia” tomato has a significant cultural and economic impact on the region of Agiasos and on Lesvos as a whole, mainly through the preservation of local identity and agricultural tradition.
Biodiversity Conservation: The most important impact is the preservation of the plant genetic resources of Lesvos. “Krasoulia” constitutes valuable genetic material that has adapted to local conditions. The efforts of small producers to preserve the seed and cultivate the variety contribute directly to maintaining the island’s agricultural biodiversity.
Economy & Agrotourism: Although “Krasoulia” is not a mass-market product, its very existence attracts gastronomic tourism and agrotourism. The presence of rare, high-quality local products enhances Lesvos’ image as a destination with a rich agricultural tradition and increases the added value of local markets and restaurants. In addition, the promotion of the variety can serve as a driver of development for the small producers of Agiasos, offering a specialized, high-quality product.
Agiasos is a historic main village of Lesvos, with a long history and a strong cultural heritage. Market gardening has always been one of the main occupations of its inhabitants, along with the cultivation of chestnut and olive trees.
Tomatoes arrived in Greece relatively late, but were quickly incorporated into the Mediterranean diet and local cuisines. The “Krasoulia” variety is a heritage of Agiasos, as its seeds have been preserved and reproduced by the growers themselves for many decades, if not centuries, through strict selection of the fruits. The preservation and cultivation of the variety constitute intangible cultural heritage, demonstrating the inhabitants’ connection with the land and their knowledge of traditional agriculture. The tomato itself is embedded in the local customs and traditions of Agiasos’s everyday diet.
