Monstera Adansonii (Swiss Cheese) 4”

Monstera “Swiss Cheese,” Monstera adansonii, is native to Central and South America and is known for its smaller, thinner leaves filled with oval holes rather than splits. These natural perforations give it that “Swiss cheese” look and help it handle light and airflow in its native climbing environment. It grows as a vining plant and can either trail or climb, with larger, more defined leaves forming when given support. It’s highly desirable for its texture and fast-growing, versatile habit.

Place this plant in an east or west-facing window about 1–3 feet from the glass, or a south-facing window 3–5 feet back. It prefers strong, consistent light to maintain leaf size and fenestration. Under grow lights, use 5000K–6500K positioned 8–12 inches above the canopy. If leaves become smaller or lose holes, it needs more light. If leaves show bleaching or dry patches, the light may be too intense.

Water using a chopstick or meter and let the soil dry about halfway before watering again. This plant prefers a chunky, well-draining mix and does not want to stay wet. Overwatering leads to yellowing and soft stems, while underwatering shows up as drooping or curling leaves. Providing a moss pole or support will encourage larger leaves and more mature growth.