Bushra Griffith
The Swiss cheese plant (Monstera deliciosa) is a popular houseplant with large, heart-shaped leaves that become covered in holes as the plant ages, resembling Swiss cheese. This plant is easy to propagate, with the most common method being stem cuttings. To propagate a Swiss cheese plant, you can use a variety of methods, including water propagation, soil propagation, air layering, and moss propagation. Each method requires different tools and techniques, but all involve taking stem cuttings from a healthy plant and encouraging root growth.
| Characteristics | Values |
|---|---|
| Common name | Swiss cheese plant |
| Scientific name | Monstera adansonii, Monstera deliciosa |
| Propagation methods | Stem cuttings, leaf cuttings, seeds, suckers, rhizome propagation, tuber propagation, water propagation |
| Medium | Water, soil, moss |
| Rooting hormone | Recommended, but not necessary |
| Light | Indirect light, no harsh or intense light |
| Watering | Regular watering, moist, well-drained soil |
| Soil | Airy, slightly acidic, good drainage |
| Temperature | 60 to 80° F (15-26° C) |
| Humidity | High |
| Structure | Stake or moss pole to climb on |
| Transplanting | When roots are 2-3 inches long or have secondary roots |
| Yellow or brown leaves | Caused by too much sun exposure or not enough humidity |
| Mold growth | Caused by too much humidity or not enough air circulation |
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What You'll Learn
Choosing the right stem
First, look for a healthy stem. Choose a stem that looks robust and free from any visible damage or discoloration. It should be firm to the touch, indicating its vitality. Aim for a stem that is at least 6 inches long, as this will provide enough surface area for the cutting and subsequent root development.
When you've identified a suitable candidate, focus on the leaf nodes. Nodes are the points on the stem where leaves emerge. You want to cut the stem just below one of these nodes, ensuring there is at least one leaf attached. This is important because the node is where new roots will sprout, so make sure it's healthy and intact.
If there are multiple leaves on the stem, you can carefully remove the lowest one. Doing so gives the remaining nodes more room to grow and access resources. Just be gentle when handling the leaves to avoid any accidental damage.
Once you've made your cut, you might want to apply some rooting hormone to the cut end. This step isn't mandatory, but it can stimulate root formation and give your cutting a better chance of success. Dip the cut end into the rooting hormone powder before moving on to the next steps of propagation.
Finally, consider the number of cuttings you need. If you're propagating a single Swiss cheese plant, one cutting may be sufficient. However, if you're looking to create multiple clones, select enough healthy stems to produce the desired number of cuttings. Remember to follow the same guidelines for choosing the right stem for each cutting.
By carefully selecting the right stems, you'll be well on your way to successfully cloning your Swiss cheese plant!
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How to cut the stem
To clone a Swiss cheese plant (Monstera Deliciosa), you can use stem cuttings. Here is a step-by-step guide on how to cut the stem:
First, choose a healthy stem that is at least six inches long. Ensure that the stem has at least one leaf attached. The Swiss cheese plant is known for its large, lush green leaves with distinctive holes, resembling Swiss cheese as it ages.
Second, cut the stem just below a leaf node. The node is usually very near where a leaf starts, but it is not on the leaf itself. You can use a sharp knife or gardening shears for this step. The node is an essential part of the cutting as it is where the new roots will develop.
Third, remove any leaves from the bottom half of the cutting. This will give the stem's nodes more room in the water or soil. You can remove the lowest leaf if there is more than one leaf on the stem.
Fourth, dip the cut end of the stem in rooting hormone powder. This step is optional but recommended as it stimulates root formation. The rooting hormone will help your cutting develop a strong root system.
Fifth, place the cutting in water or soil. You can choose to root your cutting in water or directly in soil. Both methods are effective and have their advantages. If you choose to root in water, fill a glass or jar with room-temperature water and place the cutting inside, ensuring that the node and most of the stem are covered. If you prefer to root in soil, plant the cutting directly into a pot with moist, well-draining soil.
Finally, care for your cutting. Place your cutting in a location with indirect light and warm temperatures. Swiss cheese plants need lots of light to grow, but direct light can burn their leaves. Keep the soil moist, and remember to refresh the water every few days if you are using the water method. With proper care, your cutting will develop roots within a few weeks to months, depending on the method used.
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Rooting in water
First, choose a healthy stem that is at least 4 to 6 inches long. Make sure the stem has at least one leaf attached. The more leaves and nodes the stem has, the faster it will likely grow. Cut the stem just below a node (the point where leaves emerge) using a sharp knife or gardening shears. The node is usually very near where a leaf starts, but it is not on the leaf itself. Remove any leaves from the bottom half of the cutting.
Next, fill a clear glass or jar with room-temperature water. Place the cut end of the stem in the water, ensuring that the node and most of the stem are submerged. Cover the opening of the glass or jar with plastic wrap. Set the container in a spot with indirect or dappled sunlight, such as a bathroom window, as Swiss cheese plants thrive in warm, humid environments.
Change the water every 3 to 5 days, or when it becomes cloudy. Roots should start to form within one to two weeks, but it may take about two months for thick, white roots to grow. Once the roots are about 2 to 3 inches long or have secondary roots, transplant the cutting to a pot with well-draining soil. Water the cutting a bit extra for the first few weeks while the roots acclimate.
To speed up the rooting process, you can dip the cut end of the stem in rooting hormone powder before placing it in water. This will help stimulate root formation. Additionally, you can add a golden pothos prop to the water, as pothos have a rooting hormone that helps other plants.
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Transplanting to soil
Transplanting a Swiss cheese plant cutting to soil is one of the most common ways to propagate a Swiss cheese plant. Here is a step-by-step guide on how to do it:
Choosing the right cutting
To start, choose a healthy stem that is at least 6 inches long. The Swiss cheese plant (Monstera) is a tropical plant with distinctive large, lush green leaves full of eye-catching holes, resembling Swiss cheese as it ages. When choosing a cutting, look for a healthy stem with at least one intact leaf node, as this is where new roots will emerge. The node is usually very near where a leaf starts, but it is not on the leaf itself.
Preparing the cutting
Once you've selected the right cutting, use a sharp knife or gardening shears to cut the stem just below a node. Remove any leaves from the bottom half of the cutting, leaving at least one leaf attached. You can remove the lowest leaf to give the stem's nodes more room to grow. At this point, you can dip the cut end of the cutting in rooting hormone powder to stimulate root formation, although this is not necessary.
Rooting the cutting
After preparing your cutting, you can choose to root it in water or directly in soil. Rooting in water is the most common and easiest method. To do this, fill a clear glass or jar with room-temperature water and place the cutting inside, ensuring that the node and most of the stem are submerged. Set the container in a spot with indirect or dappled sunlight, such as a bathroom window, as these plants thrive in warm, humid environments. Refresh the water every few days, and roots should start to form within two weeks to two months.
Alternatively, you can propagate the cutting directly in soil by placing it in a pot with moist, well-draining potting soil. Keep the soil moist to prevent the cuttings from drying out, but be careful not to overwater, as this can cause damping-off disease.
Once the roots start to look thick or are around 2-3 inches long, it's time to transplant your cutting to its own pot or back to the pot of the parent plant. Choose a pot with drainage holes that's at least 5 inches deep and wide. Fill the pot with rich, moist potting soil, and plant the cutting in the centre. Water the cutting well, allowing it to drain out. You can also add a moss pole to the pot and lightly tie the stems to the pole with string or pantyhose. Be sure to mist the moss pole regularly.
Aftercare
Continue to care for your new Swiss cheese plant by providing indirect light, regular watering, and maintaining high humidity. Pruning can be done at any time to manage the plant's growth and control its aerial roots. With proper care, your cutting will soon grow into a healthy Swiss cheese plant!
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Air layering
Once you have identified the node, make a small cut just below a healthy leaf node. The node is usually very near where a leaf starts, but it is not on the leaf itself. Ensure there is at least one leaf attached to the stem. If there is more than one leaf on the stem, you can remove the lowest one to give the stem's nodes more room.
Next, apply a light dusting of rooting hormone to the node. The rooting hormone will stimulate root formation and improve the plant's ability to develop longer root cells. Although the Swiss cheese plant may root without additional hormones, they can promote faster and denser root growth.
After applying the rooting hormone, wrap the cutting in moss and tie it in place with string. Place the wrapped cutting in a plastic bag. This technique will allow the cutting to grow roots until they are big enough for the planting to take root in potting soil.
Once the roots are about two inches long, which takes about two months, transplant the cutting into a new container filled with moist potting soil. Leave about two inches between the cutting and the container. Keep the roots evenly moist for a week or so while they acclimate to their new environment.
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Frequently asked questions
You can clone a Swiss Cheese plant by taking a cutting from an existing plant. Cut a healthy stem that is at least 6 inches long just below a node, leaving at least one leaf attached. Place the cutting in water and wait for roots to develop before planting in soil.
Roots should start to develop within two weeks, but it will take about two months for them to grow thick and long enough to be ready for planting.
Choose a pot with drainage holes that is at least 5 inches deep and wide, filled with rich, moist, and well-draining potting soil.
Swiss Cheese plants like indirect light, regular watering, airy and slightly acidic soil, and a strong structure such as a stake to climb on.
Yellow or brown leaves are usually caused by too much sun exposure or not enough humidity. Fix the environment and, if that doesn't help, look into other potential causes like underwatering.
