Monstera
Monstera deliciosa
Also called: Swiss Cheese Plant, Split-leaf Philodendron
Monstera. Monstera deliciosa is a climbing evergreen of the arum family native to the rainforests of southern Mexico and Central America. Mature leaves develop the famous holes and deep slits — adaptations to filter wind and light in the forest understory — making it one of the most recognizable indoor plants worldwide.
Growing & care
- Light: bright, indirect. A few feet from an east or south window is ideal; harsh direct sun scorches leaves.
- Water: when the top 1–2 inches of soil are dry. Empty saucers within 30 minutes to prevent root rot.
- Soil: chunky aroid mix (potting soil + perlite + orchid bark). Drains fast but holds moisture briefly.
- Support: a moss pole or coir pole gives aerial roots something to grip and triggers larger, more fenestrated leaves.
- Humidity: 50%+ encourages bigger leaves but the plant tolerates average household humidity.
- Temperature: 65–85°F. Damage starts below 50°F.
Propagation
Cut a stem just below a node that has both a leaf and an aerial root. Root in water for 2–4 weeks, then pot in aroid mix. Cuttings are nearly foolproof when the node and aerial root are included.
Common problems
Yellow lower leaves usually mean overwatering. Brown leaf edges signal low humidity or fluoride/chloride in tap water — switch to filtered or distilled. Pale, leggy growth indicates insufficient light. Spider mites and thrips appear in dry conditions; wipe leaves and treat early with insecticidal soap.
Monstera — seeds, tools & books
Native range
Native range not recorded for this plant. Often a non-native cultivar or naturalized garden plant.
