Monstera Adansanii
Swiss Cheese/Monstera adansanii
Native to Central & South America these grow on the rainforest floor. Known for their showy foliage the leaves develop holes thus the name Swiss Cheese Plant. The holes help to further filter the indirect light and provide stability when the wind picks up. They love to climb or can live in a hanging basket. Vines in the wild can grow up to 13ft. To encourage vining allow the root ball to get pretty snug before repotting to a container 1-2 inches larger than the current one.
Toxicity: Mildly toxic causing stinging around the mouth and digestive upset if consumed in very large quantities.
Light: Moderate to bright indirect light
Soil: to mimic their natural habitat a mix that retains moisture without being soggy and drains well is required. A good mix is 3 parts orchid bark, 1 part perlite, and 2 parts peat moss or coco coir. Peat moss or coco coir is a great substrate because it holds it's own weight in moisture, allows the excess to drain, and then releases that moisture to the roots slowly over time.
Humidity: above 50% supplement with humidifier or misting if needed
Watering: Allow the top 1-2 inches of soil to dry between waterings
Fertilizer: Monstera like a 5-2-3 NPK ratio fertilizer, though you'll find various info on the internet. We recommend using Gold Leaf diluted to 1 TBSP/gallon every two weeks from spring to end of summer. You can continue to fertilize monthly or every six weeks during the winter when the active growth is slower.