Swiss Cheese Plant

The Swiss Cheese Plant, Monstera deliciosa, is a climbing aroid celebrated for huge, heart-shaped leaves that develop distinctive holes (fenestrations) and deep splits with age. The leaf perforations are thought to help the plant withstand wind and let light reach lower leaves in the canopy.

In the wild it climbs tree trunks using thick aerial roots and can reach great heights. As a houseplant it is fast-growing, forgiving and dramatic, making it one of the most recognizable plants in modern interiors.

Recognize it by very large, glossy green leaves riddled with natural holes and splits.

• Leaves: large, heart-shaped, glossy; mature leaves develop holes and deep edge splits
• Aerial roots: thick brown roots emerge from the stem to climb and anchor
• Habit: climbing vine; needs a moss pole or support; can reach 2 to 3 m indoors
• Fruit: in ideal conditions, a green cone-like fruit (rare indoors)

Provide bright indirect light; direct sun burns the leaves and deep shade reduces fenestration.

• Water: when the top inch of soil dries; avoid soggy soil
• Soil: rich, well-draining mix with some bark or perlite
• Support: give it a moss pole to climb for larger, more split leaves
• Temperature: 18 to 27 C; enjoys humidity
• Feeding: balanced fertilizer monthly in spring and summer
• Propagation: easy from stem cuttings taken below a node with an aerial root

Native to the tropical rainforests of southern Mexico and Central America, where it climbs high into the canopy on tree trunks using aerial roots. It has naturalized in many tropical regions worldwide and is grown both as a global houseplant and, in frost-free climates, as a lush landscape climber.