Monstera deliciosa

Monstera deliciosa, theSwiss cheese plantorsplit-leaf philodendronis aspeciesofflowering plantnative totropical forestsof southernMexico, south toPanama.It has been introduced to many tropical areas, and has become a mildly invasive species inHawaii,Seychelles,Ascension Islandand theSociety Islands. It is very widely grown intemperatezones as ahouseplant.
The common name "Swiss cheese plant" is also used for the related species from the same genus,Monstera adansonii.The common name "split-leaf philodendron" is also used for the speciesThaumatophyllum bipinnatifidum, although neither species is in the genusPhilodendron.
Thespecific epithetdeliciosameans "delicious", referring to the edible fruit. The genusMonsterais named from theLatinword for "monstrous" or "abnormal", and refers to the unusualleaveswith natural holes that members of the genus have.
Its popular name as ahouseplantof "Swiss cheese plant", or just "cheese plant", is commonly stated to refer to the "eyes" or holes that develop in its leaves similar to the holes in someSwiss-type cheesessuch asEmmental cheese.
Other common names includedelicious monster,fruit salad plant,fruit salad tree(in reference to its edible fruit, which tastes similar to a fruit salad),ceriman(Trinidad),ojal(Venezuela),hojadillo(Colombia),monster fruit,monsterio delicio,monstereo,Mexicanbreadfruit,windowleaf, balazoandPenglaibanana.The names in Spanish (costilla de Adán), Portuguese (costela-de-adão), and French (plante gruyère) refer to the change of the leaves fromentiretofenestrated, comparing it in the first two cases with the ribs ofAdamand in the third with the hole-filledgruyère cheese. In Mexico, the plant is sometimes referred to aspiñanona. In coastal regions ofSicily, especiallyPalermo, it is calledzampa di leone(lion's paw).
This member of thearumfamily (Araceae) is ahemiepiphytewithaerial roots. It is able to grow up to 20 m (66 ft) high in the wild, with large, leathery, glossy,pinnate, heart-shaped leaves 25–90 cm (10–35.5 in) long by 25–75 cm (10–29.5 in) broad. The leaves on young plants are smaller and entire with no lobes or holes, but soon produce lobed andfenestrateleaves as they grow.Although it can grow very tall in nature, it only measures between 2 and 3 m (6.6 and 9.8 ft) when grown indoors. The older the plant, the more the leaves are covered with its familiar large perforations.
Wild seedlings grow towards the darkest area they can grow until they find a tree trunk, then start to grow up towards the light, creeping up the tree.
Theinflorescenceis adorned with a cream-whitespatheof uniform, velvety appearance, covering, like a hood, a yellowish whitespadix10 to 15 cm (3.9 to 5.9 in) high and about 3 cm (1.2 in) in diameter. Flowers are self pollinating, containing bothandroeciumandgynoecium.Since they contain both structures, this plant is able to self-pollinate.
The fruit ofMonstera deliciosais up to 25 cm (10 in) long and 3–5 cm (1.2–2.0 in) diameter, and it looks like a green ear of maize covered with hexagonal scales. As the fruit ripens, these scales or platelets fall off the fruit, releasing a strong and sweet scent. The smell has been compared to a combination of pineapples and bananas.The fruit is edible and safe for humans.
Fruits of plants of theAraceae(Arum family) often containraphidesandtrichosclereids– needle-like structures of calcium oxalate. InM. deliciosa,unripe fruit containing these needle-like crystalline structures can cause irritation of the mouth.
It takes longer than a year for fruits to reach maturity.The fruit first shows signs of ripening by the yellowing of its lowest scales. As it ripens, the starch that was stored in the green fruit is converted to sugar, giving it its sweet flavor. This mechanism is comparable to how banana fruits ripen. The strong odor the fruit produces becomes noticeable when it is half-ripe. As time passes and the fruit continues to ripen, the odor becomes stronger. After it becomes fully ripe, however, the scent deteriorates quickly.
This plant lives in the humidtropical forests, in the lowlands and middle mountains, in the extreme south ofMexicoand also inBelize,Honduras,El Salvador,Nicaragua,Costa Rica,Guatemala,Cuba, andPanama. The seeds fall to the ground, then the seedlings crawl (negativephototropism) until they meet a tree on which to attach. The many adjacent roots thus allow the plant to anchor against its new support and reach thecanopylight (although it rarely grows in full sun and prefers a light dimmed by the foliage). Wild plants can also be found in other parts of North America (Florida), Asia (Malaysia,India),Australiaand the Western Mediterranean and Atlantic (Sicily,Mainland Portugal,Morocco,Madeira).
Monstera deliciosais commonly grown outdoors as anornamental plantin the tropics and subtropics. The plant requires a lot of space and a rich and loose soil (ideally garden soil andcompostin equal parts). If it grows in the ground it is better to plant it near a tree, where it can climb, if not against atrellis. It is a "moderately greedy plant," in that it needs to be watered just to keep the soil slightly moist. Itshardinessis 11 (that is to say the coldest at −1 °C or 30 °F). It cannot withstand these temperatures for more than a few hours, but it can live outside in certain temperate regions (Mediterranean coast,Brittany). A steady minimum temperature of at least 13–15 °C (55–59 °F) is preferable, allowing continuous growth. Growth ceases below 10 °C (50 °F) and it is killed by frost. It needs very bright exposure, but not full sun.
Forcing aM. deliciosato flower outside of its typical tropical habitat proves to be difficult. Specific conditions need to be met for the plant to flower. However, in its tropical and subtropical habitat, the plant flowers easily.In ideal conditions it flowers about three years after planting. The plant can be propagated by taking cuttings of a mature plant or byair layering.
In those areas where it grows naturally,M. deliciosais considered a delicacy due to its sweet and exotic flavor. The fruit may be ripened by cutting it when the first scales begin to lift up and it begins to exude a pungent odor. It is wrapped in a paper bag and set aside until the scales begin popping off. The scales are then brushed off or fall away to reveal the edible flesh underneath. The flesh, which is similar topineapplein texture, can be cut away from the core and eaten. It has a fruity taste similar tojackfruitandpineapple. The unripe green fruits can irritate the throat and the latex of the leaves and vines can create rashes in the skin, because both contain potassium oxalate: that is the reason why the fruits have to be consumed when the scales lift up.The black irritant fibers can be swept off with the application of a little citrus juice.
Its architectural qualities, ease of cultivation, and tolerance of a wide range of conditions make it an ideal plant for indoor cultivation as well. For this reason it is a popular plant for the home or office throughout the temperate northern hemisphere. It prefers bright indirect light and temperatures of 20–30 °C (68–86 °F). It is usually watered when the soil has slightly dried out (after around one or two weeks). It requires good drainage to thrive.Flowering is rare when grown indoors.
In the UKMonstera deliciosaand the cultivar 'Variegata'have gained theRoyal Horticultural Society'sAward of Garden Merit.
The aerial roots have been used as ropes in Peru, and to make baskets in Mexico. InMartinique, the root is used to make a traditional medicine for snakebites. In Mexico, it is used as traditional medicine for the relief ofarthritissymptoms.
Monstera deliciosais moderately toxic to both cats and dogs because it contains insolublecalcium oxalatecrystals (needle-like). This crystal may cause injury to the mouth, tongue, and digestive tract.It also causesdermatitisby direct contact with cat and dog skin.