Swiss Cheese Plant

A member of the Araceae family, the Swiss Cheese Plant is native to the tropical rainforests stretching from southern Mexico to Panama.

Monstera is from the Latin word "monstrous," likely to be reflective of the huge, glossy leaves, and deliciosa translates as "delicious," referring to the edible fruit that the plant produces in the wild.

The Swiss Cheese Plant is an epiphyte, growing aerial roots that entwine around a tree to be used as a support while it grows up to 20m in the wild.

It prefers bright, indirect light, but is tolerant of a wide range of conditions, making it an ideal houseplant.

Water when top half of soil is dry. Keep soil barely moist in winter.

Feed every 4 weeks from spring to early autumn with a nitrogen based fertiliser.

Shade tolerant, but thrives in moderate, indirect light

Yellowing leaves can be a sign of overwatering, ease up on the frequency of watering and make sure that the top 5cm of soil is dry before watering. Curled or cripsy leaf tips can be caused by low humidity or too much fertiliser. If your Monstera doesn't have any fenestrations (holes) it is not getting enough sunlight, move to a brighter spot (remember the young leaves are smooth). Scorched leaves are a caused by too much direct sunlight try moving to a shadier spot. Wipe the leaves with a damp cloth to keep them clean.

The height of the plant is meaured from the bottom of the nursery pot. Diameter is that of the nursery pot.

Each plant is unique and therefore may differ from the images shown. Size and shape may vary, so all height measurements shown are approximate.

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