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Native to Central & South America these grow on the rainforest floor. Unlike its cousin, Swiss Cheese, these leaves develop holes/fenestrations that go all the way to the leaf edge and split it. The holes help to further filter the indirect light and provide stability when the wind picks up. They love to climb and the aerial roots are very prominent. In their natural habitat these plants will climp up to 15 feet and grow leaves up to 18 or more inches across.
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.