Monstera adansonii Swiss Cheese Plant Round form vine – 6 inch
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Monstera adansonii Swiss Cheese Plant Round form vine – 6 inch



Monstera adansonii Swiss Cheese Plant Round form vine – 6 inch

Common Name Swiss cheese plant, Swiss cheese vine, five holes plant
Botanical Name Monstera adansonii
Family Araceae
Plant Type Perennial
Mature Size 10–13 ft. tall (outdoors), 3–8 ft. tall (indoors), 1–3 ft. wide
Sun Exposure Partial
Soil Type Moist, well-drained
Soil pH Acidic, neutral
Bloom Time Spring (does not bloom indoors)
Flower Color White
Hardiness Zones 10–12, USA
Native Area Central America, South America


The Surprisingly Gorgeous Swiss Cheese Plant

The Swiss cheese plant, Monstera adansonii, also known as the Swiss cheese vine or split-leaf philodendron, has a reputation for being an easy-to-care-for plant that’s perfect for your beginner indoor gardener. It’s known for its distinctive glossy leaves and the fact that it produces fruit that looks just like slices of Swiss cheese, which you can eat or use to garnish dishes in your home kitchen. But there’s more to this plant than just its looks.


Monstera adansonii, commonly known as Swiss cheese plant, is a vigorous vine native to Mexico and Central America. It is hardy in U.S. Department of Agriculture plant hardiness zones 10b through 11 (although it may survive as far north as zone 8b with sufficient winter protection). The name Monster comes from its large leaves that can grow up to 2 feet wide and 2 feet long, making them look like lobsters’ claws or monsters’ hands!

The Swiss cheese plant is not named for its flavor. It’s part of a genus that also includes other edible tropical plants including M. peltata, M. bella, and M. delosperma, but don’t try to snack on them just yet; they contain small amounts of oxalic acid which can irritate your skin and mouth if eaten in large quantities.

The swiss cheese plant (Monstera adansonii) is a lush, emerald green houseplant with large, oval leaves. In spring, it produces long flower spikes with white flowers. (Unfortunately, there are no edible blooms.) The name refers to its texture: The texture of a ripe swiss cheese plant is similar to the texture of an aged cheddar or jack cheese. You’ll notice that it looks and feels like…cheese!

How to Grow
Monstera adansonii (Swinging Curd) is a beautiful and unusual houseplant, also known as a Swiss cheese plant. Its common name is derived from its propensity to develop holes or cavities in its leaves over time, resembling… you guessed it: Swiss cheese! Those looking for an easy-to-care-for indoor plant will love that Monsteras are among some of most forgiving plants in existence; they grow well even with little to no attention whatsoever.

Diseases and Pests
Monsteras are mildly susceptible to a variety of pests, including scale, mealybugs, spider mites and aphids. If you see these pests on your plants or notice wilting or leaf discoloration, call an exterminator immediately. That said, it’s easy to control most common pests by diligently watering at regular intervals and making sure your Monsteras aren’t over- or under-watered.

Buyer’s Guide
The Swiss cheese plant is a stapeliad (family of succulent plants), and is aptly named because it looks a bit like a wheel of cheese. It’s actually more closely related to agave, aloe and yucca than other plants in its family. It has thick, velvety leaves that are green with red or white streaks, and irregularly shaped holes in them.

Other Names
Rare Monstera, Split-Leaf Philodendron, Split-Leafed Philodendron, Splitleaf philodendron. Variegated leaves are wide and split into wide leaflets. Colored green, silver and cream with purple undersides. A split leaf philodendron is fairly easy to care for and can handle neglect well if you aren’t overly concerned about looks of your plant.

Why is my plant wilting? My plant looks really yellow. Should I trim off leaves? Are my pruning cuts healing correctly? Does my plant need to be in direct sunlight? How often should I water it and with what type of water? How do I know if a branch is rotting, or dying, and how do I correct it before it’s too late? Will it ever flower/fruit and how can I help that happen more quickly or at all, or is that just for show plants? Is it OK to eat the fruit once it has matured even though its somewhat bitter taste does not lend itself to being eaten fresh? Is there anything else that would tell me my plant needs some attention immediately before its too late.