Monstera adansonii is the smaller of the two Swiss cheese plants grown as houseplants. NCSU Extension lists its common names as Adanson’s monstera, cheese plant, five hole plant, Swiss cheese plant, and Swiss cheese vine. The RHS calls it the Mexican breadfruit plant and gives Monstera pertusa as a synonym. Both describe a climber in the arum family, Araceae, with heart-shaped leaves cut by oval holes and stems that put out aerial roots.
The name Swiss cheese plant also covers Monstera deliciosa, a larger plant with bigger leaves, according to NCSU. In its growing guide for Swiss cheese plants, the RHS calls deliciosa the original Swiss cheese plant and adansonii the smaller species. Vigor is where the two disagree. NCSU gives adansonii a fast growth rate, while the RHS calls it a little less vigorous than deliciosa. Propagation steps for deliciosa are on how to propagate Monstera.
Size depends on support and setting. NCSU says that with a trellis or moss pole, an indoor plant can reach 3 to 8 feet tall and 1 to 3 feet wide, and outdoors it can grow 10 to 13 feet. The RHS gives a maximum height of 1.5 to 2.5 meters, a spread of 0.5 to 1 meter, and 5 to 10 years to reach maturity. NCSU places its origin in southern Mexico to tropical America, and the University of Florida IFAS Extension in Charlotte County (UF Charlotte below) describes it as native to the rain forests of Central and South America.
Drained-mix technique for any houseplant is on soil propagation, jar care is on water propagation, and the main methods across houseplants are compared on plant propagation.
Best way indoors
A stem cutting is the standard method. NCSU lists stem cutting as the Recommended Propagation Strategy for M. adansonii. UF Charlotte calls propagation as easy as taking a stem cutting with at least one node or with preexisting roots, and long vines growing out of bounds can make several new plants.
| Situation | Method | Source support |
|---|---|---|
| A vine section with a node or aerial roots | Stem cutting | NCSU: stem cutting is the Recommended Propagation Strategy. UF Charlotte: at least one node or preexisting roots. |
| New growth at the tip in summer | Tip cutting with bottom heat | RHS adansonii profile: tip cuttings with bottom heat in summer. |
| A healthy leaf in summer | Leaf cutting with bottom heat | RHS adansonii profile: leaf cuttings with bottom heat in summer. NCSU and UF do not mention leaf cuttings. |
| A stem cutting from spring to late summer | Stem cutting in water, then potted | RHS, for Swiss cheese plants in general: a glass of water in a bright location until a good set of roots forms. |
| A stem that can stay on the parent | Layering in autumn | RHS adansonii profile: layer in autumn. |
| Ripe seed | Sowing at 18 to 24°C | RHS adansonii profile: sow as soon as ripe. |
No cutting length or rooting time is published for M. adansonii by NCSU, the RHS, or UF Charlotte. The only figures tied to its propagation are the RHS seed temperature of 18 to 24°C and the single node from UF Charlotte.
Materials
- A healthy M. adansonii vine with visible nodes or aerial roots
- Clean, sharp pruners or a knife
- Gloves, because NCSU warns of contact dermatitis and the RHS lists the plant as a skin and eye irritant
- A glass of water, for the genus water method (RHS, for Swiss cheese plants in general)
- Bottom heat, for summer tip or leaf cuttings (RHS adansonii profile)
- A pot with moist, well-drained, slightly acidic soil (NCSU), or peat-free, loam-based potting compost (RHS adansonii profile)
- A moss pole, stake, or trellis for the growing plant (NCSU, RHS)
- A spot with bright, indirect light (NCSU, RHS)
The plant is poisonous if eaten. NCSU lists it as toxic to humans and pets, with low poison severity, and the RHS lists it as harmful if eaten for people and pets.
Stem and tip cuttings
The UF Charlotte rule is the most specific one written for M. adansonii: a stem cutting needs at least one node or preexisting roots. In its native habitat, NCSU notes, the plant uses aerial roots to attach itself to a tree and climb toward more sunlight. Finding nodes on a stem is covered in what is a node on a plant.
A long vine gives more than one cutting. UF Charlotte notes that long vines growing out of bounds can make several new plants.
For M. adansonii, the RHS adds tip cuttings with bottom heat in summer. It doesn’t give a length, node count, or rooting medium for them.
Monstera ‘Monkey Mask’ gets more detail. The RHS lists this cultivar under the synonym Monstera adansonii ‘Monkey Mask’, among others, and names internodal softwood cuttings, tip cuttings with one leaf attached, and leaf cuttings, all with bottom heat in a sandy propagating mix in summer. Those details belong to ‘Monkey Mask’. For the species itself, the RHS lists tip and leaf cuttings with bottom heat and says nothing about internodal cuttings or a sandy mix.
Leaf cuttings
The RHS lists leaf cuttings with bottom heat in summer for M. adansonii, and for ‘Monkey Mask’ it adds a sandy propagating mix. The RHS does not describe how the leaf is cut for either plant.
The stem and leaf advice differs by source. UF Charlotte ties propagation to a stem cutting with a node or preexisting roots, and NCSU names stem cutting as the recommended strategy. Neither mentions leaf cuttings for M. adansonii.
Water
Water rooting is described for Swiss cheese plants as a group, in an RHS growing guide that names both deliciosa and adansonii. Swiss cheese plants are easily propagated from stem cuttings taken from spring to late summer. Stand the cuttings in a glass of water in a bright location until they produce a good set of roots, then pot them up.
No water-change schedule, root length, or number of weeks comes with that method. NCSU and UF Charlotte, which write only about M. adansonii, do not say whether its stem cutting roots in water or in soil.
For jar changes, the propagation water change calculator sets a reminder. More jar routines are on water propagation.
Layering and seed
For M. adansonii, the RHS lists layering in autumn, with no further steps. For ‘Monkey Mask’, the RHS names air layering in autumn.
Seed is the last route the RHS gives, sown at 18 to 24°C as soon as it is ripe. Flowers are rare indoors, though. NCSU notes that the creamy white spathe appears in spring in the wild and that houseplants typically do not flower.
Light while propagating
According to NCSU, M. adansonii prefers bright, indirect sunlight and warm, humid conditions, and direct sun can scorch the leaves. For M. adansonii, the RHS also calls for bright, indirect light with moderate to high humidity. UF Charlotte keeps the plant out of direct sun in filtered light and, indoors, near an east or west-facing window.
For Swiss cheese plants in general, the RHS suggests a spot by a west or east-facing window, or in a brighter room away from the window. In very low light, the leaves tend to have fewer holes.
Temperature figures vary by source. NCSU advises avoiding cold drafts and drops below 50°F. UF Charlotte puts the outdoor limit in Charlotte County at 55°F. The RHS rates M. adansonii H1B, which means it can be grown outside in summer in the UK, with a minimum of 10 to 15°C. For the genus, the RHS keeps Swiss cheese plants at 18 to 25°C (65 to 77°F) all year, away from cold drafts and direct heat such as radiators.
Humidity has three sets of advice. NCSU suggests a humidifier or a tray of wet pebbles. UF Charlotte mists occasionally or sets the pot on a pebble tray just above the water level when indoor air is dry. For the genus, the RHS mists the leaves or stands the pot over a tray of moist gravel.
A dim window is easier to judge with numbers. The propagation light DLI calculator estimates daily light at the cutting, and fixture options are compared in best grow lights for indoor propagation.
Care after potting
For M. adansonii, the RHS advises growing it in peat-free, loam-based potting compost in bright, indirect light with moderate to high humidity. In the growing season, water freely and apply a balanced liquid fertilizer monthly. Water sparingly in winter, and provide a moss pole or other support if the plant is meant to climb.
NCSU recommends moist, well-drained soil with a slightly acidic pH and a stake, trellis, or moss pole in the center of the container. UF Charlotte grows the plant in a hanging basket or up a sphagnum-wrapped pole, where the aerial roots latch on. UF suggests well-drained soil, with an orchid mix as ideal, and says to water when dry.
For Swiss cheese plants in general, the RHS adds more detail. Allow the compost to become almost dry before watering thoroughly, use rainwater or filtered water at room temperature where possible, and water slightly less often in winter. Feed with a balanced liquid fertilizer from April to September. Once a plant is climbing a moss pole, it often produces larger leaves with more holes, and the holes usually appear only once plants are a few years old.
UF Charlotte also notes that the UF IFAS Assessment of Non-native Plants in Florida’s Natural Areas ranks M. deliciosa as a high invasion risk, and advises keeping the related adansonii under control and in a container.
Troubleshooting
Leaves scorch. Direct sun can scorch the leaves, according to NCSU and the RHS. Move the plant into bright, indirect light.
New leaves have few or no holes. In very low light, Swiss cheese plant leaves tend to have fewer holes, according to the RHS, and holes usually appear only once plants are a few years old. Stems that regrow after spring pruning also carry smaller leaves with fewer holes for a while.
Leaf edges turn brown. The RHS links brown edges on Swiss cheese plant leaves to air that is too dry, especially in centrally heated homes.
The plant wilts or collapses in wet compost. Overwatering, or waterlogging in poorly draining compost, can rot the roots and make a Swiss cheese plant collapse, according to the RHS. NCSU also notes that overwatering can result in root rot.
Spots appear on the leaves. NCSU lists rust, powdery mildew, and blight, and prevents leaf spots by avoiding splashes on the foliage and giving good air circulation. The RHS calls M. adansonii generally disease-free.
A sticky residue or small insects show up on the leaves. NCSU lists spider mites, mealybugs, aphids, whiteflies, and scale insects. The RHS notes M. adansonii may be susceptible to scale insects and glasshouse red spider mite, and warns that mealybugs on Swiss cheese plants leave a sticky residue.
Common mistakes
- Leaving water sitting in the saucer, which UF Charlotte and the RHS both link to root rot.
- Moving the plant into a pot much larger than the last one. The RHS warns that overpotting keeps compost wet for too long.
- Watering with hard tap water where rainwater or filtered water is available (RHS).
- Feeding outside the growing season (RHS: monthly in the growing season).
- Setting the plant in a cold draft or next to a radiator (NCSU, RHS).
- Handling cuttings without gloves (NCSU, RHS).
- Letting the plant grow out of control instead of keeping it in a container (UF Charlotte).
People also ask
Is Monstera adansonii the same as Monstera deliciosa?
They are two species. NCSU describes deliciosa as the larger plant with bigger leaves and adansonii as the smaller one. The RHS calls deliciosa the original Swiss cheese plant and adansonii the Mexican breadfruit plant.
What is the easiest way to propagate Monstera adansonii?
A stem cutting with at least one node or preexisting roots, according to UF Charlotte, and NCSU lists stem cutting as the Recommended Propagation Strategy.
Can Monstera adansonii cuttings root in water?
For Swiss cheese plants as a group, the RHS roots stem cuttings in a glass of water in a bright spot until a good set of roots forms. NCSU and UF Charlotte do not say whether the cutting roots in water or soil.
Does a Monstera adansonii cutting need a node?
UF Charlotte calls for at least one node or preexisting roots on a stem cutting. The RHS also lists leaf cuttings with bottom heat for M. adansonii, without describing them.
When should Monstera adansonii cuttings be taken?
For M. adansonii, the RHS gives summer for tip and leaf cuttings with bottom heat, and autumn for layering. For Swiss cheese plants in general, it takes stem cuttings from spring to late summer.
How long do Monstera adansonii cuttings take to root?
No rooting time is published for M. adansonii by NCSU, the RHS, or UF Charlotte. For the genus, the RHS keeps water cuttings in a bright spot until they produce a good set of roots.