Plant Bio

Monstera Pertusum (common names: Ceriman, Swiss Cheese Plant, Monstera, Mexican Breadfruit, Delicious Monster and wrongly, Split-leaf philodendron) is a vine of the genus Monsterathat originates from Central America. Monstera is a climbing plant, easily recognizable to its large cut leaves that make it a popular plant. Younger specimens will have full leaves; the cuts begin to appear as the plant gets older, when the conditions are right. The plant produces long, brown aerial roots it uses in the wild to get a hold on the trees on which it grows in jungles, thus supporting it's weak stem that is unable to support its own weight once the plant has more than two or three leaves.

Monstera can grow just about anywhere in your home! It tolerates low light, but grows faster and becomes more dramatic in a bright spot. That said, avoid strong, direct sunlight because it may burn the leaves. When its soil becomes dry to a depth of 1-2”, water monstera directly into the pot so not to moisten foliage and just enough to keep the soil from completely drying out. Monstera is somewhat drought tolerant, so you don’t need to worry about keeping up with the watering all the time. Don’t allow the pot to stand in water, as this will cause root rot. This plant will thrive in almost any environment, but if you want to give it a special treat, gently mist it once a week. It’s best to mist Monstera in the morning so the water has plenty of time to evaporate before evening. For best results, feed the plant once a month throughout the spring and summer. A little bit of food will go a long way to encourage growth and root health. No fertilizer is necessary during the winter. Large leaves can collect dust. If you notice the leaves are dirty or dusty, wipe the leaves with a damp cloth and gently dry to keep them clean and healthy.

Monstera leaves are mildly toxic to pets and humans. Typically, ingestion will cause mouth and stomach irritation and possible vomiting.