Monstera deliciosa, commonly known as the Swiss Cheese Plant, is one of the most popular and instantly recognisable indoor plants, native to the tropical forests of Southern Mexico. It is a vigorous, tropical climber famed for its large, glossy, leather-like leaves that are initially heart-shaped but develop dramatic perforations (fenestrations) and deep splits as the plant matures. The plant can produce edible fruit (hence the name deliciosa) in ideal outdoor conditions, but it is primarily grown as an architectural indoor specimen. It requires space to grow and, in a bright spot, can quickly become a stunning, large feature plant, adding a lush, tropical ambience to any home.
Care Tips:
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Light: Prefers bright, indirect light. While it tolerates medium light, brighter light encourages the formation of the famous holes and splits (fenestrations). Protect it from direct, harsh sun, which will scorch the leaves.
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Watering: Water thoroughly when the top 5–7 cm of soil feels dry. Allow excess water to drain completely. It is important to avoid overwatering, especially in cooler months, but do not let the soil dry out completely for extended periods.
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Humidity: Appreciates moderate to high humidity. Misting occasionally, grouping it with other plants, or using a humidifier can help prevent brown leaf tips.
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Support: As a natural climber, it benefits greatly from a moss pole or trellis. This encourages it to grow upright and produce larger, more mature, and more fenestrated leaves.
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Fertilising: Feed regularly during the active growing season (spring and summer) with a balanced liquid fertiliser to support its vigorous growth.
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Maintenance: Wipe the large leaves with a damp cloth occasionally to remove dust and maximise light absorption.
