Swiss Cheese Monstera

Monstera adansonii, often nicknamed "Monstera Monkey Mask" or "Swiss Cheese Plant", is a tropical climbing species highly appreciated for its unique foliage and ease of care. The holes of varying sizes in its leaves, along the central vein, let light through to illuminate the lower leaves. It is a climbing plant with thinner and more flexible stems than the Monstera deliciosa, allowing it to easily adapt to any type of support.

Main features:

• Flowering: Indoors, flowering is rare. In its natural habitat, it produces white flowers in the form of a spathe.
• Foliage: Its glossy dark green, heart-shaped leaves are perforated with holes of varying sizes, giving it the appearance of a monkey mask or a piece of Swiss cheese. The perforations increase in number with the age of the plant.
• Habit: Naturally climbing, it can be trained on a moss pole or placed in a hanging pot, creating a beautiful effect.
• Growth: Moderate to fast, especially during the active growth period (spring-summer) and in optimal light and humidity conditions.
• Care: Relatively easy, it is well suited for beginners. It prunes well to maintain a denser, bushier habit. Long, bare stems can be cut back.

Growing information:

• Light: It appreciates bright indirect light. It tolerates lower light, but growth will be slower and the leaf perforations less numerous. Avoid direct sunlight, which can burn its leaves.
• Soil type: A well-draining potting mix for houseplants, rich in organic matter, is ideal.
• Watering: Water when the top few inches of soil are dry to the touch. It prefers slightly moist but not soggy soil. Avoid overwatering, which can cause root rot.
• Fertilizing: Apply a balanced liquid fertilizer for green plants once a month during the growing season (spring and summer).
• Temperature and humidity: Prefers warm temperatures between 18-27°C (64-80°F). It appreciates high humidity but tolerates average indoor humidity. Mist the leaves regularly or use a humidifier to increase ambient humidity.
• Repotting: Repot every 1 to 2 years in the spring, into a slightly larger pot, when the roots start to come out of the current pot.