LIGHTSwiss cheese plant/Monstera Monstera deliciosa
The Swiss cheese plant is the most widely grown member of the Monstera genus. Do you remember the 70s? If you do, then you might have wearied of this ubiquitous exotic – the tropical plant du jour of trendy living rooms and student digs everywhere. It has now made a comeback and paved the way for the houseplant trend of recent years. I was born in the 1980s, and I think it’s a fantastic, fascinating and beautiful plant. This plant just doesn’t give up. It is incredibly adaptable and tenacious – and perhaps that explains why it has become an ambassador for the new houseplant revolution? You see it everywhere, with its distinctive, large, heart-shaped leaves with their characteristic holes and slits – an adaptation that prevents the plant breaking in the heavy tropical rain showers of its home territory.
LIGHT
The Swiss cheese plant likes a lot of bright, indirect light. During the warmer months, move it slightly back from the sunniest window to prevent the leaves burning and turning brown, then move it nearer the window in the colder months.
WATERING
It needs regular moisture, whenever the top few centimetres of soil (about 1in) are dry. Water weekly during the warmer months, and reduce to a few times a month during the colder months. Water less in cooler rooms or where there is less light.
SOIL
Use ordinary potting compost with a layer of leca balls in the bottom. If you want a big plant, it can be repotted every year or every other year. The roots quickly become crowded.
FEEDING
Feed with a liquid organic plant food a few times a month during spring and summer. It requires little or no food during the winter months.
ORIGIN
The Swiss cheese plant originates from Southern Mexico, where it grows in humid rainforests.
MISCELLANEOUS
If the leaves do not split, this is a sign that it is not getting enough light. To stimulate new growth, try removing the lower, smaller leaves as the plant gets bigger. Note that it is toxic to people and pets.
