Swiss Cheese Plant

Botanical Name: Monstera deliciosa

Lush and bold, Swiss Cheese Plant makes a good accent if you have the space. Over several years it can grow to 10 ft (3 m) tall and its dramatic, perforated leaves to 12 inches (30 cm) long or more, so it needs a bit of elbow room.

In the wild, this handsome foliage plant is a climber and will scramble up large trees, anchoring itself with thick aerial roots which also take in moisture and nutrients. You can tuck its aerial roots that emerge near its base into the soil and train others to climb a moss pole.

Young plants have smooth leaves. But as it matures, the leaves develop deeply cut edges and wide slits. In its native habitat, the slashes, holes and cuts in the large leaves help the plant to withstand strong winds and torrential downpours.

Deliciosa means pleasing, referring to the edible white berries that are produced when grown outdoors in tropical areas. However, plants rarely grow fruit when grown indoors.

CAUTION: The leaves of Swiss Cheese Plant are poisonous and can cause severe burning in the mouth if eaten. They can also cause skin irritation, so I'd recommend wearing gloves when handling this plant.

Origin: Southern Mexico and Guatemala

Height: Up to 10 ft (3 m) tall.

Light: Bright light, no direct sun. If leaves on mature plants grow without holes or slits, give the plant more light.

Water: Water thoroughly and allow the top inch of soil to dry out between waterings. Keep soil barely moist in winter. Yellowing lower leaves are usually a sign of overwatering. Provide good drainage.

Humidity: Normal room humidity.

Temperature: Average to warm 65-85°F, 18-29°C

Soil: Mix 1 part peat moss-based mix and 1 part sand or perlite for good drainage.

Fertilizer: Feed every 2 weeks spring through fall with a balanced liquid fertilizer diluted by half. Feed monthly in winter.

Propagation: Take growing tip cuttings of a mature plant in spring and insert them into moist peat moss based potting mix.