Monstera Borsigiana

Name: monstera Deliciosa and/or Borsigiana, also known as a Swiss Cheese plant.

About: This Monstera is an extremely popular house plant for many reasons. One, because of its beautiful split leaves and two because it is an easy to care for plant. They are also very easy to propagate, reasons why I have so many around my house! The Monstera is native to southern Mexico and Panama growing up trees in the wild.

The monstera deliciosa and borsigiana, are different plants though very similar in many ways, especially when they are young plants. The deliciosa is a large form that has a ruffle on the geniculum, where the petiole meets the leaf. Borsigiana is a smaller form that grows much more upright and will need a moss poll as it grows up.

Light: They love a good amount of bright indirect/filtered light. They can tolerate some direct sun if they are slowly introduced.  

Water: Water once a week to every other week. Water them through, then do not water again until the soil has dried up again. They do not like to be over watered and are prone to root rot. If they are starting to have brown or yellowing leaves beach off the water and check their roots for rot. If they are in need of water the leaves will look a little limp, then start to crisp after a while. 

Soil: I just use good old fashioned potting soil and they are good and happy, but they wouldn’t mind a mix with some more sand or perlite to help with drainage. 

Pot: They like to be in a pot that isn’t too big, only move to a larger pot if they are completely root bound. Always plant in a pot with good drainage. Since the Monstera is a climbing plant they really appreciate a moss pole.

Toxicity: Can cause stomach irritation if eaten by humans or pets.