Monstera deliciosa is also known as the ‘Swiss Cheese Plant’. Juveniles will have smaller, solid leaves, and as the plant grows the leaves will begin to develop holes and eventually completely perforations to produce the distinctive swiss cheese look. In this way, you can typically tell the rough age by looking at the newest leaf. The flower of this plant actually produces a fruit that is edible and very sweet smelling – mature flowering plants can produce fruits about the size of an ear of corn. The yellow or gold variegata form produces variegated fruits that are simply stunning.
This plant will grow very large over time, but it can also be cut back to keep it smaller and propagate it. In nature it will behave as an epiphyte, growing more than 60 feet into the jungle canopy, but it will generally not get more than 10 feet tall when cultivated indoors. The individual leaves can attain sizes up to 3.5 feet long.
Monstera naturally grow in Central America in humid forests. It is technically hardy down to 30°F (USDA Zone 11), but it is best grown at 60° and above since their natural zone is tropical. They appreciate bright light but not full sun exposure, so they’re best grown with indirect, dappled light. Soil mixtures can vary but it should be slightly acidic (peat based) and well-draining so that the dirt will stay moist but not too wet.