Monstera are species of evergreen tropical vines/shrubs that are native to Central America. Monsteras are famous for their natural leaf-holes, and has led to the rise of its nickname, Swiss Cheese Plant. Two different species of Monstera are cultivated as houseplants – Monstera deliciosa and Monstera adansonii. Monstera adansonii is distinguished from M. deliciosa by having longer, tapering leaves, as well as having completely enclosed leaf holes. Monstera deliciosa leaf holes eventually grow towards the edge and open up as they mature.
Part of Araceae, the aroid family, they are one of the few aroids that produces edible fruit, particularly, Monstera deliciosa, though they rarely flower or produces edible fruit indoors. Monsteras, like many aroids, were made known formally to the botanical world during the early 20th century, although they had been known for much longer by the indigenous peoples of Central America.
Thrives in bright to medium indirect light. Not suited for intense, direct sun but can be acclimated to withstand it.
Water every 1-2 weeks, allowing soil to dry out between waterings. Expect to water more often in brighter light and less often in lower light.
Monsteras can benefit from filtered water or leaving water out overnight before using.
Normal room humidity will do, but prefers humid conditions if possible.
65°F-85°F (18°C-30°C). It’s best not to let it go below 60°F (15°C).
It is an easy-going plant and is generally pest-free. Treat pests as soon as they appear with weekly sprays of horticultural (neem) oil and regular wipe-downs of the plant.
SYMPTOM: Leaves turning brown and crispy at the edges
CAUSE: Thirsty plant, underwatered or high salt build up
SYMPTOM: Wilting plant, dry potting mix
CAUSE: Underwatered or pot-bound
SYMPTOM: Yellowing leaves or black stems, wet potting mix
Irritating to cats, dogs, and humans only if foliage consumed. Fruit is edible to humans. Best practice is always to keep houseplants out of reach of small children and pets.