Monstera Adansonii 'Swiss Cheese'
The Monstera Adansonii 'Swiss Cheese' plant is recognizable for its bright green leaves that become covered with holes over time, resembling swiss cheese. It is theorized that these holes exits to allow wind and light to pass through them. The Adansonii is also a great alternative if you don’t have space for her big sister, the Monstera Deliciosa, but still want that interesting leaf texture. These persistent jungle plants can make due in different conditions and are a staple for plant lovers everywhere.
Ed's Plant Profile
- Botanical Name: Monstera Adansonii
- Pronunciation: Mon-STAIR-uh AH-dan-SEWN-nee-eye
- Common Name: Swiss Cheese
- Family: Araceae
- Native Range: Central and South America
Ed's Care Guide
- Care Level: Easy
- Light: Prefers bright, indirect light but can adapt to most lighting conditions
- Water: If the top inch of the soil feels dry, water it. This is jungle plant so it likes its soil to be a bit moist. Avoid over watering
- Humidity: Thrives in high humidity
- Temperature: 60-75F
- Pruning: Prune as needed to remove brown or dead leaves and control growth.
- Feeding: Feed your plant once a month with a general houseplant fertilizer diluted to half the recommended strength during spring and summer.
- Propagation: Cuttings
- Growth: This plant can "climb". Train this plant to climb by tying new growth to a stake. Position it in a way that the new node touches the stake. The node will grow aerial roots, which will stick to the stake. Mist your plants frequently them climb. You can also just let this plant all hang loose. Put your plant in a hanging planter or on a pedestal table and let the vines trail down freely.
- Pests: Look out for scale insects
- Toxicity: Toxic to humans and pets