Swiss Cheese Plants: How to Care for a Monstera Deliciosa

Swiss cheese plants are native to Mexico, Central America, and South America, and are so named for the holes (called fenestrations) that develop in their deep green leaves as the plants age. Swiss cheese plants are in a group of tropical plants called aroids, which bear small flowers within a leaf-like bract called a spathe. As vining plants, Swiss cheese plants are easy to care for and can grow exceptionally tall in the warm, humid air of their native regions, clinging to trees and other support structures with aerial roots (roots that grow freely out of the soil).

There are several similar-looking plants that are often referred to by the common name of “Swiss cheese plant,” although Monstera deliciosa is the most common type. Monstera deliciosa gets its name from the edible fruit the plant produces—though it’s rare for a plant to flower or bear fruit when grown as indoor plants. Meanwhile, Monstera adansonii plants are smaller, with more delicately pierced holes, and the leaves of Monstera epipremnoides have long slashes through their outer edges.

No matter the species, you will find Swiss cheese plants to be relatively easy to grow indoors. Here are some plant care basics to ensure they thrive:

1. 1. Light: These plants will do best in bright, indirect light or partial shade. South-facing or west-facing windows will work well. If direct sunlight is unavoidable, limit your plant’s exposure to the sun to only two or three hours in the morning.
2. 2. Water: While overwatering may cause rot, allowing the top inch or so of soil to dry out will help you keep your plant neither too wet nor too dry. Swiss cheese plants like their soil a bit on the dry side.
3. 3. Temperature: These plants like moderate indoor temperatures of around 60–85°F.
4. 4. Humidity: As tropical plants, Swiss cheese plants will do best when there is high humidity, meaning 50 percent or higher, so you may need to rely on a humidifier or schedule time to mist your plants with a sprayer every couple of days.
   
5. 5. Location: In the summer, a shady spot outside will allow your plant to benefit from indirect sunlight as well as the natural heat and humidity. Take them outside when night temperatures are over 50°F and then bring them back inside around fall, before nighttime temperatures drop below 50°F.
6. 6. Potting mix: For the best aeration, use an unglazed terra-cotta pot with good drainage holes. Potting mix for Swiss cheese plants, as with other aroids, can contain bark, medium to large perlite, and horticultural charcoal. They will grow best in peat-based potting soil. Look for a soil pH level between 5.5 and 7.0. Provide your plant with a moss pole or other support if you’d like it to climb.
7. 7. Repotting: Typically, you should repot your plant every other year and refresh the potting soil annually. When repotting and moving the plant up in size, use a rich potting soil made of compost and peat, which will help with aeration and drainage. The best time for repotting is during the summer.
8. 8. Fertilizer: Wait four to six months after repotting your Swiss cheese plant before you start fertilizing it. Then you can do so monthly with an all-purpose liquid fertilizer that has been diluted by half.
9. 9. Pruning: Since Swiss cheese plants are vine-like climbers, you may need to prune them if they begin to outgrow the space they’re in or simply start to look unattractive. Pruning should happen during the spring or fall. Cut close to the main stem to avoid creating stubs and remove the top growth and any dead or damaged leaves.
10. 10. Common pests and diseases: Though Swiss cheese plants have to deal with common pests like mealybugs, spider mites, scale, and whitefly, these pests are rarely fatal for your plant and can be treated with nontoxic insecticides or neem oil. Keep an eye on your plant to monitor for root rot, powdery mildew, or blight.

You can propagate a Swiss cheese plant using stem cuttings, suckers (offshoots from the main plant stem), or seeds.

1. 1. Stem cuttings: For stem cuttings, you can cut a stem right under a leaf node. If you’re cutting more than one leaf and node from the vine, you will want to divide the cuttings into individual segments by cutting on both sides of the node—you should be left with leaves with attached nodes. Leave your cutting in water for a few weeks to grow roots before you transfer it to a pot. If you’re putting it straight into soil, use a pencil to create a small hole in the soil and bury the cut end of the stem, using the soil to support it, then keep the plant warm. You will know roots have grown when you see new leaves. These plants root easily, but dipping the stem in rooting hormone may increase the chances of your stem taking root.
2. 2. Suckers: You can remove your plant’s suckers—vertical growths coming from the roots or lower part of the main stem—and divide them into foot-long sections, then gently press them into soil. Transplant the suckers once they have shown growth.
3. 3. Air layering: Wrap damp sphagnum moss around a part of the stem where there is an aerial root and a leaf axil (the point on the main stem where buds develop) and use string to secure the moss in place. Enclose this segment in a clear plastic bag, tying it off at the top and leaving air vents. Once new roots appear (should be within a few months), clip the young plant and replant it elsewhere.
4. 4. Seeds: This is the least common propagation method since seedlings are very slow growers. Seeds are also difficult to get since it can take a year or more for mature fruit to develop, if it develops at all. The small, pale green seeds must be used quickly since they have a short shelf life and are unable to dry well or handle cool temperatures. If you propagate with seeds, gently cover them with a thin layer of soil and keep them moist. Don’t worry too much about light as they will grow away from the light in search of something to climb, such as a well-placed moss stick.

Swiss cheese plants should be kept away from your dogs and cats because all parts of the plant contain insoluble calcium oxalate crystals, which are toxic to small animals. Ingestion will result in the irritation of your pet’s mouth, lips, and tongue, and cause drooling, vomiting, and difficulty swallowing.

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