Randy Chandler
The Swiss cheese plant, or Monstera deliciosa, is a popular houseplant known for its lush, glossy, heart-shaped leaves that develop holes as the plant ages, resembling Swiss cheese. While Swiss cheese plants are generally easy to care for and can add a wild jungle feel to any space, they may sometimes need to be brought back to life. This can be due to various reasons, such as incorrect light exposure, insufficient watering, or issues with repotting.
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What You'll Learn
Pruning and repotting
Swiss cheese plants are fast-growing and vigorous. They can be kept in their original pot for a year or two, but after that, they should be repotted every few years. Repotting is also recommended if your plant has stopped growing vigorously or if the soil is starting to pull away from the sides of the pot.
When repotting, choose a new pot that is one size larger (about 2 inches wider in diameter) and has a drainage hole. Ease the plant out of its old pot and place it in the new one. Add a stake or a moss-covered pole in the centre of the pot for the plant to climb, and use plant ties to attach the stem to the stake if necessary. Finally, fill in around the root ball with fresh potting soil, tamping down to eliminate air pockets, and water the plant well.
If your plant wilts or curls a few days after repotting, this may be a sign that its root ball was disturbed too much during the process. Refrain from watering the plant further, as this can lead to root rot. Instead, only rehydrate the potting mix once the top quarter of the soil feels dry, and ensure the plant is kept in a warm, bright windowsill with no direct sunlight.
Pruning is recommended if your Swiss cheese plant starts to outgrow your space. The best time to prune is in the spring, cutting back stems by no more than 25%. Use sterile pruning shears to cut just the stem right above a leaf node so that it stays in place. Remove any dead or damaged leaves as needed. You can propagate any cuttings by placing them in a glass of water until they develop roots, before potting them up.
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Watering and fertilising
Watering your Swiss cheese plant regularly is essential, but be careful not to overwater it. Allow the soil to dry out before watering again, and ensure that the plant has adequate drainage. Watering your plant once every one to two weeks is generally sufficient, but adjust this depending on how dry the top inch of soil is. You can also water your plant until it runs out of the bottom, but only if its pot has drainage holes.
Swiss cheese plants thrive in high humidity, so consider using a pebble tray or a humidifier to increase the humidity in their environment if needed. They also prefer warm temperatures of 60°F to 85°F (or 64°F to 81°F, according to another source). A warm, well-lit bathroom that is free of drafts can be an ideal spot for this tropical plant.
When it comes to fertiliser, a balanced houseplant fertiliser is recommended. Apply a balanced fertiliser with an N-P-K of 5-2-3 monthly during the growing season, which is typically from May to September. However, wait until your plant is well-established after potting it before fertilising, as the potting mix usually contains slow-release fertiliser, and the sensitive roots need time to settle.
If you want to boost the humidity around your Swiss cheese plant, you can place other houseplants nearby, as their transpiration will benefit both plants. Alternatively, you can use a small humidifier near your plant.
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Light and temperature
Light
The Swiss cheese plant, or Monstera deliciosa, is a tropical plant native to South America, where it grows beneath a canopy of large trees. As a result, it thrives in bright but indirect sunlight or partial shade light. Direct sunlight can burn the foliage, so if it is unavoidable, limit its exposure to just two or three hours of morning sun. Avoid placing the plant in direct sunlight during the afternoon. If the new leaves on your Swiss cheese plant are not splitting (do not have fenestration), this is a sign that your plant is not getting enough light.
Temperature
The Swiss cheese plant prefers warm temperatures between 60°F to 85°F (some sources say 64°F to 81°F). Anything below 64°F can cause the plant's growth to slow down and possibly kill it if the exposure is prolonged. In colder climates, keep the plant well-wrapped when bringing it indoors to protect it from the cold. A warm, well-lit bathroom (free of drafts) is an ideal spot for this tropical plant.
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Humidity
Swiss cheese plants are native to the tropical forests of southern Mexico and South America. They grow in the wild by climbing up trees, clinging on with their roots. As such, they thrive in high humidity (above 50%) and warm temperatures of 18–25°C (65–77°F). They can tolerate typical room humidity and temperatures (within 12–30°C), but if the air is too dry, the leaves may start to brown at the edges.
To increase humidity, misting the leaves regularly or stand the pot in a saucer over a larger tray containing moist gravel. As the water evaporates, it will moisten the air. Grouping several tropical plants together also helps to raise humidity around them. Alternatively, you can use a humidifier. If you need to decrease humidity, a dehumidifier will do the trick.
If your Swiss cheese plant is wilting but the soil is moist, it may be too damp. Move your plant to a brighter location (but not in direct sunlight, which will scorch the leaves) and stop watering. Allow the plant to dry out more thoroughly before your next watering.
You can water a Swiss cheese plant until it runs out of the bottom (ensuring its pot has drainage holes), but be careful not to overwater. Wait until the top few inches of soil feel dry before watering again.
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Propagation
Swiss cheese plants are easily propagated by taking stem cuttings, from spring to late summer. Here are the steps to propagate a Swiss cheese plant:
First, select a healthy stem with at least one node (a small bump or nub on the stem where leaves or aerial roots grow) and two leaves. Using a sharp pruning shear or knife, trim off a 4- to 6-inch piece of stem, cutting just after a leaf node, ensuring the node stays intact.
Next, stand the cuttings in a glass of water in a bright location, but with no direct sunlight, until they produce a good set of roots. You can also place the cuttings directly into the soil, but they will take longer to root this way. If you are patient enough, you can try air layering, which involves training aerial roots to climb a moss pole or trellis and then putting the roots in the soil or a vase of water to stabilize the plant.
Once the cuttings have developed a good set of roots, pot them up in a well-draining terracotta container with peat-based potting mix. Keep the soil moist but not soaked, and maintain a temperature of 60°F to 85°F. Place the newly potted cuttings in a warm, well-lit bathroom, free of drafts, or another location with bright, indirect light.
With these steps, you can successfully propagate a Swiss cheese plant and bring it back to life!
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Frequently asked questions
Swiss cheese plants are native to South America, where they grow beneath a canopy of large trees. This means they prefer bright, indirect sunlight. They can tolerate some direct sunlight but only a few hours of morning sun. They also thrive in high humidity (above 50%) and warm temperatures of 60°F to 85°F. If your plant is not getting enough light, it may not develop its characteristic holes.
Swiss cheese plants can be kept in their original pot for a year or two, but after that, they should be repotted every few years. Choose a pot that is only a few centimetres larger than the previous one, as overpotting can cause root rot.
The best time to prune a Swiss cheese plant is in the spring. Use sterile pruning shears to cut back stems by no more than 25%. Cut just above a leaf node so it stays in place. Remove any dead or damaged leaves as needed.
The easiest method to propagate a Swiss cheese plant is by stem cuttings. Trim off a 4- to 6-inch piece of stem, cutting just after a leaf node. Stand the cutting in a glass of water in a bright location until it produces roots, then pot it up.
