Sesame

Sesame holds a significant place in the agricultural history of Lemnos. Alongside cotton, it was one of the island’s few commercial and industrial products exported in large quantities during the 1950s—a remarkable feat for the island and the era. The local variety, known as Sesamum indicum, stands out for its light brown color. Cultivating sesame is extremely labor-intensive, as it requires fine, well-prepared soil and frequent hoeing.

Harvesting takes place in September, when the plants are arranged in intricate stacks called “thymonies” or “kavakaries,” as they are known in central Lemnos. After drying, the sesame is “shaken” to separate the seed from the hull, then winnowed in windy areas and carefully cleaned before proceeding to milling for the production of whole-ground tahini and sesame oil.