How to grow Swiss cheese plants

What are Swiss cheese plants?

Botanically known as Monstera, these climbing plants come from the tropical forests of southern Mexico and South America. Only a couple of species are grown as houseplants, the most popular by far being Monstera deliciosa. This is the original Swiss cheese plant, so-called because of the holes in its leaves.

As a houseplant, it will grow into a spectacular, architectural focal point, eventually reaching several metres tall, with huge glossy leaves that create a tropical jungle vibe. There is also a smaller-growing species, Monstera adansonii, which is a little less vigorous but also less widely available to buy.

Swiss cheese plants are relatively easy to look after if kept at a temperature of 18–25°C (65–77°F), with moderate humidity, and in filtered or indirect light.

In their native tropical forests, they grow like vines, scrambling up trees to reach more light. As well as rooting into the ground, they produce roots from their stems, which attach onto the trees, helping to support their climbing growth. In our homes, we can replicate this by providing a moss-covered pole that the stems can root into. The heart-shaped leaves usually only display the distinctive holes once plants are a few years old. It is thought the holes evolved to allow light through to the lower leaves as the plants climb.

Swiss cheese plants belong to the arum family (Araceae), along with several other popular houseplants such as the peace lily (Spathiphyllum) and anthuriums, and enjoy similar growing conditions. Like many of their arum relatives, they contain toxic compounds, so it’s safest to wear gloves when handling them, and keep them away from children and pets. See our guide to amazing arums.

In the wild, Monstera deliciosa occasionally produces sweet, aromatic fruits – hence the name deliciosa – although these too can be toxic if eaten before they’re ripe. When grown as a houseplant, however, they are extremely unlikely to fruit.   

Watch our quick video guide to growing Swiss cheese plants:

Choosing Swiss cheese plants

There are two main species of Monstera available as houseplants, both with tropical good looks that are sure to make them the centre of attention:

• Monstera deliciosa, the original Swiss cheese plant, is the most widely available and popular species. Usually bought when 30–90cm (1–3ft) tall, it can soon grow to reach the ceiling, so is ideal if you want a real statement houseplant. It can also be cut back if it starts to take over your home

• Monstera adansonii, also known as the Mexican breadfruit plant, looks similar, but is smaller in stature. It’s a good choice when space is limited, and is becoming more widely available

There are several cultivars too, including variegated forms such as ‘Variegata’ AGM and ‘Albo-Variegata’, which are particularly sought-after. These are much less widely sold and consequently more expensive.

Buying Swiss cheese plants

Monstera deliciosa is very popular and widely sold all year round by garden centres, houseplant retailers and online suppliers. The cultivars, especially the variegated ones, and the smaller species M. adansonii (see above), are less widely available and usually more expensive as a result. Online retailers tend to offer the widest range. 

When buying in person, select the healthiest-looking plant with unblemished leaves and no signs of damage. As this is a tropical plant, keep it well wrapped up when bringing it home in cold weather.

As they’re originally from shady tropical forests, Swiss cheese plants like indirect light, such as by a west- or east-facing window, or in a brighter room away from the window. Direct sun can scorch the leaves. In very low light, the leaves will tend to have fewer holes.

This plant is poisonous, so position it out of reach of children and pets.

Temperature

Keep this plant warm all year round, at 18–25°C (65–77°F), and away from cold draughts and direct heat, such as radiators.

Humidity

Swiss cheese plants come from tropical forests and like humid air. So mist the leaves regularly or stand the pot in a saucer over a larger tray containing moist gravel – as the water evaporates, it will moisten the air. Grouping several tropical plants together also helps to raise humidity around them. 

If the air is too dry, especially in centrally heated homes, the leaves may start to brown at the edges.

For more tips on raising humidity, watch our quick video guide:

Watering

To maintain the acidity of the compost (see Planting, above), use rainwater or filtered water whenever possible, preferably at room temperature. This is particularly important in hard water areas, where the mains water is alkaline.

Allow the compost to become almost dry before thoroughly watering, and never leave the pot sitting directly in a saucer of water for any length of time, as this can cause the roots to rot. Water slightly less often over winter.

Feeding

To encourage strong, healthy growth, feed with a balanced liquid fertiliser during the growing season, from April to September. 

Swiss cheese plants are usually vigorous, robust and healthy plants, if given the correct growing conditions – namely indirect light, moderate humidity and free-draining compost. But keep watch for the following problems:

• Overwatering, or waterlogging due to poorly draining compost – these can cause the roots to rot and the plant to collapse – watch our quick video guide to watering houseplants

• Mealybugs – these sap-sucking insects can sometimes colonise a plant, leaving a sticky residue and reducing the plant’s vigour