The Swiss Cheese Plant
Monstera friedrichsthalii (synonymous with adansonii) is a glossy, evergreen, tropical vine native to regions of Peru, Ecuador, and Brazil.
Monstera is a genus of plants whose species can change their leaf shapes throughout their life. This has made it difficult for botanists to classify Monstera species, which explains why this particular species has so many synonyms. It also shares a common name with a different species, deliciosa, the Swiss Cheese Plant.
We like this particular species because it grows a bit slower than deliciosa, keeping it smaller for longer, which is nice in small spaces. Monstera needs support from a moss pole or a sturdy stake. If the plant is not staked, it will spread out horizontally. Aerial roots can be pushed into a moss pole or back into the soil. Plant can reach up to 6 feet, or more.
Common Name: Swiss Cheese Plant
Origin: Native to tropical Mexico
Characteristics: Large mature leaves are elongated and dotted with holes
Culture: Will tolerate part shade, moderate to bright light. No direct sun. Plant will produce smaller leaves if there is not enough light.
Water thoroughly in the summer, allowing the surface of the soil to dry out between waterings. Water less in the winter. Mist occasionally.
Ideal temperatures range between 55-75 degrees F, with a minimum of 50 degrees F in the winter.
Propagation: Tip cuttings or air layering.
Maintenance: Fertilize once a month during the growing season. Occasionally wash mature leaves with a damp cloth.
Pests: Mealy bugs