By Veronica Sliva
Houseplants are enjoying a resurgence in popularity not seen since the 1960s. One of the trendiest must-have houseplants these days is Monstera Deliciosa. Its thick stems can reach a height of 90 centimetres or more. You may know monstera as the Swiss cheese plant thanks to its large green heart-shaped leaves that are deeply cut to resemble Swiss cheese. This plant makes a dramatic statement in any decor. A variety that sports green and cream coloured leaves called M. ‘Borsigiana albo variegata’ is sought-after by collectors.
The ‘Deliciosa’ part of the name refers to the white calla lily-like flower that appears on a mature plant (usually only in a greenhouse or conservatory) that is followed by a sweet edible fruit said to taste like a combination of different tropical fruits.
In the wild, monstera produces long aerial roots that scramble up trees clinging to the trunk for support and absorbing moisture and nutrients through the aerial roots. In our homes, we can mimic this behaviour by training the plant up a ‘moss pole’ which is essentially a tube of rolled plastic netting or chicken wire filled with damp moss. You can also purchase a piece of bark covered in moss that must be kept damp for the roots to cling onto.
Monstera care tips
Soil: Soilless or standard potting mix.
Light: Bright indirect light. Does well in artificial light. If when you purchase your plant, it has deeply cut leaves and then later starts producing smaller leaves without holes, it is a sign the plant needs more light.
Water: Water moderately. Allow the soil to dry out between waterings.
Feeding: Feed every two weeks from March to October with an all-purpose fertilizer.
Temperature: Normal room temperature during the day. At night 16° – 20° C.
Humidity: Moderate.
Pests and Diseases: Watch for aphids, mealy-bugs, red spiders, scale and thrips.
Propagation: Stem cuttings. Remove the tip at a point just below an aerial root and place in water or damp soilless mix.
Photo by Paul Gellatly
