Monstera deliciosa
Monstera deliciosa
Monstera deliciosa, the Swiss Cheese Plant, is a tropical aroid from Central American rainforests with large glossy leaves that develop natural holes and splits called fenestrations. In nature it climbs with aerial roots. Indoors it is a forgiving statement plant when you give it bright light, chunky soil, and a support to climb.
Light
Bright Indirect
Water
Moderate
Difficulty
Easy
Humidity
High
Pet Warning
Contains insoluble calcium oxalate crystals. If ingested, it can cause significant irritation to the mouth, lips, and tongue, excessive drooling, vomiting, and difficulty swallowing in cats and dogs.
Full care guide
Monstera Care
Help Monstera deliciosa grow bigger, more fenestrated leaves with bright filtered light, chunky aroid mix, drainage holes, and a climb support.
Read the guideCare Notes
Full guide →Light
Give bright, filtered light. Lower light slows growth and can keep leaves small without fenestrations. Avoid direct midday sun, which scorches foliage.
Water
Wait until the top 2 to 3 inches of soil are dry, then water until runoff leaves the drainage holes. Water less in winter as growth slows.
Soil
Use a chunky aroid mix of peat or coco coir, perlite, and orchid bark. Provide a moss pole or trellis and loosely tie stems as the plant climbs. Wipe large leaves with a damp cloth every few weeks to remove dust.
Humidity and Temperature
Aim for humidity around 60% or higher and temperatures between 65°F and 85°F (18°C to 29°C). Keep the plant away from cold drafts and heating vents.
Common Issues
Yellow leaves often mean overwatering. Brown crispy edges usually point to dry air or underwatering. Small leaves without holes often mean the plant needs more light or a climb support.
In-Depth Care & Growth
Feeding & Soil
Fertilizer
Balanced liquid fertilizer (20-20-20)
Soil
A well-aerated, chunky mix containing peat moss or coco coir, perlite, and orchid bark.
Physical Attributes
Mature Size
10 to 15 feet tall indoors; leaves up to 3 feet wide
Growth Rate
Fast
Propagation
Stem cuttings with at least one node and an aerial root, or air layering.
Common Varieties
Borsigiana
Smaller deep-green heart-shaped leaves with fenestrations and a smooth petiole that lacks the wrinkled texture of standard Monstera deliciosa.
Variegata (Albo)
Large fenestrated leaves with high-contrast patches, splashes, or marbling of deep green and white.
Thai Constellation
Large fenestrated green leaves patterned with stable creamy-white speckles and splashes.
Tauerii
A compact dwarf form with glossy deep green heart-shaped leaves that fenestrate earlier than the standard species.
Monstera adansonii
Also called Swiss Cheese Vine, this more compact Monstera has heart-shaped leaves with oval fenestrations. It climbs or trails well on a moss pole or in a hanging basket.
Monstera 'Burle Marx Flame'
A slow-growing climber with narrow, deeply fenestrated lobes that curve upward like flames, rather than the broad leaves of typical deliciosa.
Monstera Dubia
Also called the Shingle Plant. Juvenile leaves are small, heart-shaped, and silver-marked, pressing flat to a surface as they climb. Mature leaves grow larger, greener, and more fenestrated.
Monstera esqueleto
A Costa Rican cloud-forest aroid with large leathery leaves and oversized fenestrations. Bigger and more textured than Monstera adansonii, it becomes a strong architectural climber indoors.
Monstera obliqua
A rare, fragile climber with paper-thin leaves and extreme fenestration. In mature plants, holes can take up most of the leaf surface, leaving a lace-like skeleton of green. Often confused with the tougher Monstera adansonii.
Monstera pinnatipartita
A South American climber whose juvenile leaves are oval and bumpy with a silvery-green sheen. As it climbs, foliage develops deep pinnate splits nearly to the midrib.
Monstera standleyana
Also called Cobra Plant. It has elongated lance-shaped leaves that rarely fenestrate. The Albo Variegata form shows creamy white speckles, splashes, and stripes on glossy deep green foliage and climbs readily indoors.