Monstera

How to care for Monstera

Light

Monstera deliciosa thrives in bright, indirect light. An east- or west-facing windowsill is ideal; a south-facing position is acceptable provided the plant is set back from or shaded from direct summer sun, which can scorch the leaves. The plant will tolerate lower light levels but growth slows considerably and the characteristic leaf fenestrations are less pronounced, as splitting is partly a response to bright, dappled light conditions similar to those of the forest floor.

Watering

Water moderately from spring to autumn, allowing the top 3-5 cm of compost to dry out before watering again. Reduce watering in winter when growth slows. Always use room-temperature water and ensure the pot drains freely; Monstera is highly susceptible to root rot if left sitting in waterlogged compost. During warm weather the plant may need watering once or twice a week; in winter once every two to three weeks is often sufficient.

Soil and potting

A well-draining, aerated compost is essential. A good mix consists of a peat-free multipurpose compost combined with approximately 20-30% perlite or coarse grit to improve drainage. Adding a small amount of orchid bark helps to replicate the loose, organic substrate the plant encounters around tree bases in the wild. Avoid heavy, dense composts that retain moisture for prolonged periods.

Feeding

Feed with a balanced, water-soluble fertiliser (such as a 20-20-20 formulation) diluted to half strength every two to four weeks during the active growing season of spring and summer. Cease feeding from October through to February when growth naturally slows. Over-fertilising can lead to salt build-up in the compost and tip burn on the leaves, so err on the side of caution.

Humidity and temperature

Monstera deliciosa prefers temperatures between 18 and 27 C and should not be exposed to temperatures below 10 C. It tolerates average household humidity but performs best at 50-70% relative humidity. Grouping it with other plants, placing a tray of moist pebbles beneath the pot, or running a humidifier nearby all help in drier indoor environments. Keep the plant away from cold draughts, radiators, and air-conditioning vents.

Repotting

Repot every one to two years in spring, moving up by one pot size (typically 2-4 cm in diameter). Signs that repotting is due include roots growing out of drainage holes, rapid drying of compost after watering, or slowed growth despite good care. When repotting, inspect the roots and remove any that are brown and mushy. Larger, mature specimens can be top-dressed annually rather than repotted, to avoid disturbance.

Pruning

Pruning is generally carried out in spring or early summer. Remove any dead, damaged, or yellowing leaves at the base of the stem. Leggy growth can be cut back to a node to encourage a bushier form, though Monstera naturally grows upright and benefits from a moss pole or stake rather than hard pruning. Aerial roots can be tucked back into the compost or gently guided onto a support; avoid removing them as they assist in water and nutrient uptake.

Is Monstera toxic?

Common problems

How to propagate

Stem cutting (node cutting)

Take a cutting of 10-15 cm that includes at least one node and one aerial root. Allow the cut end to callous for an hour, then place in water or moist perlite until roots develop, typically within four to eight weeks, before potting into compost.

Air layering

Select a healthy stem with a node and aerial root, wrap damp sphagnum moss around the node, and secure with cling film. Once roots are clearly visible through the moss after several weeks, cut below the rooted section and pot it up.

Seed

Fresh seed can be sown on the surface of moist compost at around 25 C with high humidity; germination typically occurs within a few weeks but the resulting seedlings are slow to develop and this method is rarely used in home cultivation.

Where Monstera comes from

Native to Guatemala, Mexico Gulf, Mexico Southeast, Mexico Southwest. Now naturalised or cultivated in 13 other regions worldwide.

Story and origins

The genus name Monstera is widely believed to derive from the Latin word 'monstrum', meaning monster or abnormality, likely a reference to the plant's unusually large, perforated leaves, which would have appeared remarkable to European botanists encountering it for the first time. The species epithet deliciosa comes from the Latin for 'delicious', referring to the edible fruit the plant produces in its native habitat and in suitable outdoor climates.

Monstera deliciosa was formally described by the Belgian botanist Charles Lemaire in 1763, though it was known to indigenous peoples of Central America long before European contact. It was introduced to European cultivation in the mid-nineteenth century and became a popular conservatory plant among the Victorian upper classes. Its popularity as an indoor foliage plant surged globally during the mid-twentieth century modernist period, when its bold, architectural form complemented the clean lines of contemporary interior design. The plant experienced a further significant revival from the 2010s onwards, becoming one of the most commercially produced and widely recognised houseplants in the world, and a recurring motif in graphic design and home decor.

Varieties to know

Monstera deliciosa 'Albo Variegata'

Displays irregular white or cream variegation on the leaves. Slower-growing and more demanding than the species type; highly sought after by collectors.

Monstera deliciosa 'Thai Constellation'

A tissue-culture-derived cultivar with stable, creamy-yellow speckled variegation. Generally more stable in its patterning than 'Albo Variegata'.

Monstera deliciosa var. borsigiana

A smaller, faster-growing variant often sold simply as Monstera deliciosa. It produces slightly smaller leaves and lacks the characteristic geniculum (knee) on the petiole of the true species form.

Monstera deliciosa 'Aurea' (syn. 'Marmorata')

Features yellow-gold variegation rather than white; rare in cultivation and considered highly collectable.

Fun facts

• In its native Central American habitat, Monstera deliciosa can grow to over 20 metres in length, using its aerial roots to anchor itself to trees as it climbs towards the forest canopy.
• The plant produces a spadix inflorescence and, under ideal conditions, bears an edible fruit that takes over a year to ripen fully; the ripe fruit is said to taste of a combination of pineapple and banana.
• The fenestrations (holes and splits) in the leaves are thought to be an evolutionary adaptation to allow high winds to pass through the leaf without tearing it, and possibly to allow dappled light to reach lower leaves in the dense forest canopy.
• Monstera deliciosa exudes water droplets from the tips of its leaves via a process called guttation, which can sometimes be mistaken by growers for overwatering symptoms.
• The Swiss cheese plant has no natural connection to Switzerland; the common name refers solely to the resemblance of the holey leaves to Swiss cheese with its characteristic perforations.

Monstera FAQ