How to care for Swiss Cheese Plant
Watering
Monstera deliciosa, the Swiss Cheese Plant, is a chunky aroid from tropical Central American forests. Its thick aerial roots and fleshy leaves store water, so it prefers to dry out partly between drinks. Water thoroughly when the top few centimetres of mix are dry, let the excess drain freely, and never leave it standing in a saucer. Use a free-draining, chunky aroid mix with bark and perlite, and a pot with drainage holes. Water less in winter, when growth slows and the soil stays wet for longer. Room temperatures of 18-24°C suit it best.
Does it need water today?
Push a finger 3-5 cm into the mix. If it feels dry, water. If it feels cool and damp, wait. Lift the pot: a dry Swiss Cheese Plant feels noticeably light, while a freshly watered one feels heavy. Drooping leaves with dry soil mean it is thirsty; drooping leaves with wet soil mean it has too much water.
Water the mix, not the leaves, and empty the saucer 15 minutes after watering. Mist does not replace watering, but wiping the large leaves with a damp cloth keeps them clean so they can photosynthesise well.
Overwatering
Monstera deliciosa roots need air as well as moisture, and in waterlogged mix they rot quickly. Its thick stems and fleshy aerial roots hold water, so the plant can look fine for a while even as the roots decay.
Symptoms: Yellowing lower leaves, soft or mushy stem base, black or brown mushy roots, a sour smell from the mix, and leaves that droop even though the soil is wet.
Solutions: Stop watering and let the mix dry out. Gently slide the plant out, cut away any black, mushy roots with clean scissors, and repot into fresh, chunky, well-draining mix in a pot with drainage holes. Wait a week before watering again and keep the plant in bright indirect light while it recovers.
Underwatering
Monstera deliciosa stores water in its leaves and stems, so it tolerates short dry spells. Long dryness, however, causes the large leaves to lose turgor and the plant to stop growing.
Symptoms: Drooping or curling leaves, crispy brown leaf edges, dry compacted soil that shrinks from the pot sides, and leaves that fall early.
Solutions: Water thoroughly until water runs from the drainage holes. If the mix has pulled away from the pot, soak the whole pot in a tray of water for 30 minutes to rehydrate it. Trim badly damaged brown leaves, and resume a regular watering routine. New leaves should unfurl within a few weeks.
Sunlight
Monstera deliciosa grows in the understorey of tropical forests, where it climbs trees and receives dappled light. Bright indirect light produces large, fully split leaves. Direct midday sun, especially through glass, scorches the leaves, leaving pale or brown patches. Deep shade stops the characteristic splits, makes stems leggy, and slows growth. Rotate the pot a quarter turn every few weeks so the plant grows evenly.
- Ideal: Bright, indirect light · 6-8 hours of bright, filtered light per day, ideally indirect
- Tolerates: Partial sun, Bright, indirect light
- Best spot in a room: Near the window
- Artificial light: A full-spectrum LED grow light placed 30-50 cm above the plant for 10-12 hours a day works well in dark rooms or winter. Keep the light on a timer so the plant gets a steady day-night rhythm.
Too little light
Monstera deliciosa needs strong light to make the energy for its big leaves and aerial roots. In dim rooms it stretches toward any available light and produces smaller, unsplit leaves.
Symptoms: Long, weak stems with large gaps between leaves, small leaves without splits or holes, dark green leaves that fail to grow, and a plant that leans strongly toward the window.
Solutions: Move the plant closer to a bright east, west or north-facing window, or add a full-spectrum LED grow light for 10-12 hours a day. Rotate the pot every couple of weeks and wipe dust off the leaves so they absorb more light.
Too much sun
Monstera deliciosa leaves are thin and designed for filtered forest light. Strong direct sun, especially through glass in summer, overheats the leaf tissue and bleaches or burns it.
Symptoms: Pale yellow or white patches, crispy brown spots on the sun-facing side, leaves that curl or dry at the edges, and soil that dries out much faster than usual.
Solutions: Move the plant a metre or two back from the window or behind a sheer curtain during the brightest hours. Burnt leaves will not recover, so cut them off at the stem. New growth will adapt to the lighter spot.
Temperature
Monstera deliciosa, the Swiss Cheese Plant, grows best in warm, stable indoor or greenhouse conditions between 18 and 27 °C. Keep it away from drafts, cold windows, heating vents and air-conditioning outlets, because sudden temperature swings cause leaf damage more often than a steady, moderately warm room does.
- Ideal: 18–27 °C
- Tolerates: 10–35 °C
- Hardiness zones: 10-12
Fertilizing
Monstera deliciosa is a fast-growing climber that produces large, split leaves when it has steady nitrogen and enough light. Feed it during its active growing season, from spring through summer, and cut back or stop in autumn and winter when growth slows. Always water the soil before feeding so that the roots are not burned by concentrated fertilizer.
- Slow-release fertilizer: Apply slow-release fertilizer once a year in early spring, when the plant starts new growth, following the packet rate for a plant of its pot size. Skip it if you repot in spring and fertilize with liquid feed instead.
- Balanced liquid houseplant fertilizer, such as an NPK 20-20-20 or 10-10-10 formula, Aroid or foliage-plant fertilizer with a slightly higher nitrogen content for leaf growth, Slow-release granular houseplant fertilizer applied to the soil surface, Organic options such as diluted fish emulsion or worm castings for gentle, steady feeding
Soil
Monstera deliciosa needs a fast-draining, airy soil that holds some moisture but never stays wet, because its thick roots rot quickly in dense or waterlogged soil. Its natural habitat is the forest floor of Central America, where leaf litter and bark keep the ground open and aerated.
- Chunky aroid mix: Two parts peat-free potting mix, one part orchid bark, one part perlite or pumice, plus a small handful of horticultural charcoal
- Peat-free potting mix base: Good-quality peat-free houseplant compost blended with about 30% perlite to improve drainage and aeration
- Garden loam mix for outdoor plants: Four parts loamy garden soil, two parts compost, one part coarse sand or grit, used only where the climate is frost-free
- pH 5.5–7
Repotting
Monstera deliciosa grows fast aerial roots and thick fleshy roots that dislike disturbance, so repot gently and only when needed, ideally in the active growing season from late spring to midsummer.
- How often: every 2-3 years, or when roots fill the pot
- New pot: Move up only one size, about 2-5 cm wider in diameter, with drainage holes; a pot that is too large holds wet soil around the roots and invites rot.
- Repotting season: Spring, Summer
How to repot
- Gently tip the pot on its side and ease the root ball out, supporting the stem with one hand
- Loosen the outer roots with your fingers; trim any black, mushy roots with clean shears
- Place a layer of fresh mix in the new pot so the top of the root ball sits about 2-3 cm below the rim
- Set the plant upright, keeping it at the same depth it grew before, and fill around the sides while firming gently
- Keep aerial roots tucked in or allowed to grow outward; do not force them into the soil
- Water thoroughly until it drains from the holes, then let excess drain away completely
Pruning
Use clean, sharp tools and cut just above a node, the point where a leaf or aerial root emerges, because new growth comes from nodes. Remove only what you need, and never take more than about a quarter of the plant's foliage in one session. Leave the aerial roots alone unless they are dead, or you can guide them into a pot of moist substrate for support.
Pruning season: Spring, Summer
How to prune
- Look over the whole plant and identify the stems or leaves you want to remove.
- Sterilise your scissors or knife with rubbing alcohol before you begin.
- Trace each leaf stalk back to where it joins the main stem, then cut about 1 cm above a node.
- For a leggy stem, cut just above a node near the lower part of the stem to encourage side shoots.
- Remove yellow or damaged leaves at the base of their petiole, cutting cleanly without tearing the stem.
- Water lightly after pruning and keep the plant in bright, indirect light while it recovers.
- Clean up fallen leaves and debris to reduce the chance of pests or fungal spores lingering around the pot.
Propagation
Stem cutting in water or moss · Spring, Summer
- Choose a healthy stem with at least one node, the small bump on the stem where a leaf meets it, plus a short aerial root if you can find one.
- Cut 2 to 3 cm below a node with clean, sharp scissors or a knife sterilised with rubbing alcohol.
- Place the cutting in a glass of room-temperature water so the node is submerged and the leaf sits above the water line.
- Set the glass in bright, indirect light at about 20 to 25°C and change the water every few days.
- When roots are 5 to 8 cm long, usually in 3 to 6 weeks, pot the cutting in a well-draining aroid mix.
Air layering on a mature stem · Spring, Summer
- Pick a woody, mature stem that has a node and is still attached to the parent plant.
- Make a 2 cm upward slit just below a node, or remove a thin ring of bark, and dust the cut with rooting hormone if you have it.
- Wrap the cut in damp sphagnum moss, then cover it with clear plastic and tie both ends shut.
- Keep the moss moist and check every couple of weeks; roots usually appear within 4 to 8 weeks.
- Once the roots are white and well developed, cut the stem below the new roots and pot it up.
Division of a crowded plant · Spring
- Water the plant the day before so the root ball is moist and less likely to break.
- Slide the Swiss Cheese Plant out of its pot and gently tease apart the root ball where it naturally separates into clumps.
- Make sure each division has at least one stem with leaves and some roots attached.
- Repot each section into a pot only slightly larger than its root ball, using a chunky, well-draining mix.
- Keep the new divisions out of direct sun for a week or two while they recover.
Every cutting needs a node to grow roots, and a leaf is not required for the plant to root. Monstera deliciosa roots readily from nodes, so cuttings with two or more nodes often establish faster and produce a fuller plant.
About Swiss Cheese Plant
Also known as: Swiss Cheese Plant, Split-leaf Philodendron, Ceriman, Window Leaf Plant
- Plant type: climber, evergreen vine, aroid
- Lifespan: perennial
- Distribution: Native to tropical rainforests from southern Mexico to Panama.
- Mature height: Up to 20 m in the wild as a climber; 1.5 to 2.5 m indoors
- Bloom time: Rarely flowers indoors; blooms in the wild in warm, humid conditions
Pets · People
Pets: Toxic · People: Toxic. Contains calcium oxalate crystals (raphides) in all parts, causing mouth and throat irritation, drooling, vomiting and swelling if chewed. Listed as toxic to cats and dogs by the ASPCA.
Common problems
- Yellow leaves: Often caused by overwatering or poor drainage; check roots and let the soil dry more between waterings.
- Brown leaf edges: Usually low humidity or underwatering; increase watering consistency and humidity.
- No leaf splits: Caused by low light or young plants; provide brighter indirect light and a climbing support.
- Spider mites: Fine webbing and stippled leaves in dry air; wipe leaves and treat with insecticidal soap.
- Root rot: Results from soggy compost and pots without drainage; repot into fresh aroid mix and trim black roots.
Uses
Widely grown as an ornamental houseplant and in interior landscaping for its dramatic foliage. In its native range the fruit is eaten and the plant is used in traditional remedies, though it is mainly valued decoratively.
Is it edible?
The fruit is edible only when fully ripe, with a pineapple and banana flavour; unripe fruit and all other parts contain irritating calcium oxalate and must not be eaten.
History & legends
Introduced to Europe in the 1700s and later spread as a glasshouse and houseplant. Its fruit was once reported as a delicacy, and the name Ceriman is used in parts of South America.
Did you know?
In the wild, the plant begins life on the forest floor as a seedling and climbs toward light; the leaf holes are thought to let wind and rain pass through and help the large leaves survive storms.
Frequently asked questions
How often should I water Swiss Cheese Plant?
every 10 days. Monstera deliciosa, the Swiss Cheese Plant, is a chunky aroid from tropical Central American forests. Its thick aerial roots and fleshy leaves store water, so it prefers to dry out partly between drinks. Water thoroughly when the top few centimetres of mix are dry, let the excess drain freely, and never leave it standing in a saucer. Use a free-draining, chunky aroid mix with bark and perlite, and a pot with drainage holes. Water less in winter, when growth slows and the soil stays wet for longer. Room temperatures of 18-24°C suit it best. Push a finger 3-5 cm into the mix. If it feels dry, water. If it feels cool and damp, wait. Lift the pot: a dry Swiss Cheese Plant feels noticeably light, while a freshly watered one feels heavy. Drooping leaves with dry soil mean it is thirsty; drooping leaves with wet soil mean it has too much water.
How much light does Swiss Cheese Plant need?
Bright, indirect light (6-8 hours of bright, filtered light per day, ideally indirect). Monstera deliciosa grows in the understorey of tropical forests, where it climbs trees and receives dappled light. Bright indirect light produces large, fully split leaves. Direct midday sun, especially through glass, scorches the leaves, leaving pale or brown patches. Deep shade stops the characteristic splits, makes stems leggy, and slows growth. Rotate the pot a quarter turn every few weeks so the plant grows evenly.
What temperature does Swiss Cheese Plant like?
18–27 °C. Monstera deliciosa, the Swiss Cheese Plant, grows best in warm, stable indoor or greenhouse conditions between 18 and 27 °C. Keep it away from drafts, cold windows, heating vents and air-conditioning outlets, because sudden temperature swings cause leaf damage more often than a steady, moderately warm room does.
Is Swiss Cheese Plant toxic to cats and dogs?
It is toxic to cats and dogs: keep it out of their reach. Contains calcium oxalate crystals (raphides) in all parts, causing mouth and throat irritation, drooling, vomiting and swelling if chewed. Listed as toxic to cats and dogs by the ASPCA.
What are the most common problems of Swiss Cheese Plant?
Yellow leaves: Often caused by overwatering or poor drainage; check roots and let the soil dry more between waterings. Brown leaf edges: Usually low humidity or underwatering; increase watering consistency and humidity. No leaf splits: Caused by low light or young plants; provide brighter indirect light and a climbing support. Spider mites: Fine webbing and stippled leaves in dry air; wipe leaves and treat with insecticidal soap. Root rot: Results from soggy compost and pots without drainage; repot into fresh aroid mix and trim black roots.
When should I repot Swiss Cheese Plant?
every 2-3 years, or when roots fill the pot. Monstera deliciosa grows fast aerial roots and thick fleshy roots that dislike disturbance, so repot gently and only when needed, ideally in the active growing season from late spring to midsummer.
How do I propagate Swiss Cheese Plant?
Stem cutting in water or moss, Air layering on a mature stem, Division of a crowded plant. Choose a healthy stem with at least one node, the small bump on the stem where a leaf meets it, plus a short aerial root if you can find one. Cut 2 to 3 cm below a node with clean, sharp scissors or a knife sterilised with rubbing alcohol. Place the cutting in a glass of room-temperature water so the node is submerged and the leaf sits above the water line. Set the glass in bright, indirect light at about 20 to 25°C and change the water every few days. When roots are 5 to 8 cm long, usually in 3 to 6 weeks, pot the cutting in a well-draining aroid mix.
How this guide was written
Verdiss writes each guide with AI from botanical references and checks the species against iNaturalist and Plants of the World Online (Kew). Readers can rate every guide in the app.
Sources
Verdiss's information is for general guidance. Never eat or use a plant as medicine based on an app: ask a professional.