Monstera Swiss
(Monstera adansonii)
Beginner–Intermediate - Fairly easygoing once you find its watering rhythm, but a little more sensitive to dry air and inconsistent watering than its larger cousin, the Monstera Deliciosa.
Personality
This quirky little climber is famous for its naturally holey leaves. No, the caterpillars didn't get to it - those holes are intentional! A little wild, a little dramatic, and always ready to climb, this tropical beauty brings jungle vibes wherever it grows.
Water Needs
Prefers slightly moist soil, but absolutely hates soggy feet! Water thoroughly when the top 1–2 inches of soil feel dry. Let excess water drain away.
Key indicator: Yellowing leaves and soggy soil? Too much water. Curling leaves and crispy edges? It may be thirsty!
Think: "I like a refreshing drink, not a swimming pool."
Light Needs
Loves bright, indirect sunlight. An east-facing window or a spot near a bright window with filtered light is ideal. Too much direct afternoon sun can scorch those delicate leaves, while too little light can cause leggy growth and smaller leaves.
Think: "Give me the spotlight, just not the sunburn."
Pet Safe?
No - Contains insoluble calcium oxalate crystals that can cause mouth irritation, drooling, and vomiting if chewed or eaten by cats, dogs, or people.
Things to watch for
Yellow leaves: Often overwatering, but can also be caused by aging leaves or other stress.
Brown, crispy edges: Dry air, underwatering, or too much direct sun.
Leggy vines: Not enough light or a lack of climbing support.
Small leaves: Often insufficient light or a lack of support as the plant matures.
Pests: Watch for spider mites, thrips, and mealybugs.
Root rot: Roots can suffer when soil stays soggy or drains poorly.
Common questions
Q. Can I mist this plant/leaves?
A. Yes! It enjoys humidity, and occasional light misting is fine if the leaves dry quickly. However, misting won't significantly increase humidity for long. A humidifier is a better option, especially during dry winter months.
Q. Can I trim it?
A. Absolutely! Trim long or leggy vines just above a leaf node to encourage bushier growth. Don't be afraid to give this wild child a haircut!
Q. Can I propagate it?
A. Yes, and it's surprisingly easy! Cut a healthy vine just below a node, making sure your cutting includes at least one node and preferably a leaf. Place the node in water or moist propagation medium until roots develop, then transfer to soil.
Bonus: Plant several rooted cuttings together for an extra-full pot!
Q. Should I let it climb or trail?
A. Either! Allow it to cascade from a hanging basket for a wild, trailing look, or provide a moss pole or trellis to encourage climbing and larger leaves.
Q. Why aren't my leaves developing holes?
A. Young leaves naturally have fewer holes. Bright indirect light, maturity, and climbing support help encourage those signature Swiss cheese leaves.
Q. How often should I fertilize?
A. Feed with a balanced houseplant fertilizer diluted to half strength about once a month during spring and summer. Reduce or stop feeding when growth slows in fall and winter.
Q. Does it like humidity?
A. Definitely! Aim for around 50–60% humidity or higher if possible. It can tolerate average household humidity, but very dry air may cause crispy edges.
Q. When should I repot it?
A. Usually every 1–2 years, or when roots become crowded. Choose a pot just 1–2 inches larger with drainage holes.
Q. Why are my leaves turning yellow?
A. Overwatering is a common culprit! Check the soil before reaching for your watering can. Yellow leaves can also result from insufficient light, underwatering, or natural aging.
Think: "I'm trying to tell you something. Please check my roots!"
Plant Lore & fun facts
Those holes have a name! They're called fenestrations and develop naturally as the leaves grow. Scientists have proposed that leaf holes may help sunlight and rain pass through the foliage, although the exact evolutionary advantage is still debated. As the plant matures, especially when climbing with good light, leaves can become larger and more dramatically perforated. In tropical forests, this plant uses aerial roots to climb trees in search of light.
Not actually cheese! Despite its nickname, this plant belongs to the Araceae family, not the dairy aisle.
popular varieties
Monstera adansonii Narrow Form: Slender, elongated leaves with distinctive holes.
Monstera adansonii Round Form: Broader, more rounded leaves with a classic Swiss cheese appearance.
Monstera adansonii 'Archipelago': Variegated foliage with splashes of creamy white.
Monstera adansonii 'Mint': Beautiful minty-green marbling and variegation.