🪴HOW TO & TIPS
The growing season is in full swing, the light is generous, and your plants are ready to put on some serious growth. Which makes it the perfect time to talk about a plant that genuinely rewards you for the conditions May brings.
This month, we're spotlighting the Swiss Cheese Plant (Monstera deliciosa).
If you've never had one in person, let me set the scene. Huge, glossy, heart-shaped leaves that develop dramatic splits and holes as the plant matures. Give it a few years and a bit of structure to climb, and you'll have a plant that looks like it belongs in a botanical garden, not a flat in Sheffield.
It's the kind of plant that genuinely changes a room. People notice it.
And here's the thing. The Monstera deliciosa has been a houseplant favourite since the Victorian era. It was first formally described in 1849 by Danish botanist Frederik Liebmann, who came across it in the rainforests of southern Mexico. It became a status symbol in Victorian parlours, then largely fell out of fashion for most of the 20th century, before exploding back into popularity in the late 2010s. It's had quite the journey.
Now it's arguably the most recognisable houseplant on the internet, and for good reason. It's dramatic, it's forgiving, and it grows.
Why I rate it
This plant earns its keep. Some houseplants peak the day you bring them home, but the Monstera deliciosa gets better with age. New leaves emerge bigger and more split than the last. Give it a moss pole (a proper one, not just a trellis, see
Romana's question from last month) and you'll see those leaves go from coin-sized to dinner-plate-sized within a couple of years.
It's also wonderfully easy to propagate. Take a stem cutting with a node and an aerial root, pop it in water, and you've essentially got a new plant. One mature Monstera can produce dozens of cuttings without breaking a sweat.
How to keep it happy
Right, let's get into the care. The Monstera deliciosa has a reputation for being easy, and mostly it deserves it, but a few details make a big difference.
Light: Bright, indirect light is non-negotiable if you want those iconic splits. A spot a few feet back from a south or east-facing window is ideal. Low light won't kill it, but you'll get solid leaves with no fenestrations and slow, leggy growth. Direct midday sun, on the other hand, can scorch and yellow the leaves.
Watering: Let the top two inches of soil dry out between waterings. This plant hates sitting in wet feet more than almost anything else. Stick your finger in deep, and if it feels dry at the second knuckle, give it a thorough water until it drains from the bottom. Overwatering is the number one Monstera killer.
Humidity: It'll cope with normal household humidity, but it really shines at 50-60%. Higher humidity means bigger leaves and faster growth. Brown leaf edges are usually the first sign the air's getting too dry.
Soil: A chunky, well-draining mix is essential. Standard potting mix on its own holds too much water. I always add orchid bark and perlite to give the roots room to breathe. Aroid mixes work brilliantly.
Feeding: Monthly with a balanced liquid fertiliser during spring and summer. These are hungry plants when they're growing, so don't be shy. Ease right off in winter when growth naturally slows.
Temperature: Keep it between 18-27°C (65-80°F). It dislikes anything below 15°C, so keep it well away from drafty windows or unheated rooms.
The things that'll catch you out
A few pitfalls worth flagging, especially if this is your first Monstera.
No splits on new leaves. This is the most common complaint I hear. It's almost always light. Move it closer to a window, give it something to climb, and be patient. Climbing triggers maturity in this plant, which is when the dramatic splits really kick in.
Yellow leaves. Usually overwatering. Check the soil before reaching for the watering can. If it's still damp from last time, leave it. A weekly schedule doesn't work for these. Water when the plant tells you to.
Toxicity. Important note: the Monstera deliciosa is toxic to cats, dogs, and humans if ingested due to calcium oxalate crystals. It can cause mouth irritation and swelling. If you've got pets or small children, keep it somewhere they can't get a nibble.
Why May is the time
May is peak growing season for this plant. The combination of long daylight hours, warmer temperatures, and rising humidity is exactly what triggers its most dramatic growth. If you bring one home now, it'll settle in fast and reward you with new leaves within weeks. It's also the perfect month to repot if your existing Monstera has outgrown its home, or to take cuttings if you want to multiply your collection.