Monstera deliciosa /mɒnsˈtɛɹə/
Common name: Monstera · Swiss cheese plant · Split-leaf philodendron
Monstera deliciosa is a hemiepiphytic vine native to the tropical forests of southern Mexico and Central America. It is famous for its large, glossy leaves that develop natural holes and deep splits as they mature. In its native habitat it produces an edible fruit with a flavor compared to pineapple and banana.
Care summary
Sun
Bright indirect light
Water
Water when top 5 cm of soil is dry
Soil
Rich, well-draining, chunky mix
Hardiness
Zones 10–12
Mature height
Up to 3 m (10 ft) indoors, 20 m climbing outdoors
Pet safe
Toxic to cats and dogs if ingested
Difficulty
Easy
Propagation
Take a stem cutting with at least one node and one leaf (an aerial root is a bonus) and root it in water or moist chunky mix, potting up once roots are well developed. Larger specimens can also be propagated by air layering a stem node before cutting.
Fun facts
- The leaf holes (fenestrations) may help light reach lower leaves and let wind pass through.
- Its fruit is edible when fully ripe and tastes like a mix of pineapple, banana, and mango.
- Unripe fruit contains calcium oxalate crystals that can irritate the mouth and throat.
- It climbs trees in the wild using aerial roots and can reach the forest canopy.