Monstera (genus)

Japanese name: モンステラ
Scientific name: Monstera

[Overview]
An evergreen climbing perennial.
The stems are somewhat woody, and in many species they produce aerial roots from the nodes and climb on other objects.
The leaves are simple and alternate in two rows, and there are two types, juvenile and adult.
Juvenile leaves are ovate to heart-shaped, but adult leaves have holes, or the holes join and the leaf becomes pinnately divided.
The leaf margins are entire.
The leaf stalk forms a sheath up to about the middle, and the base is swollen.
The spadix is enclosed in a white to cream-colored spathe.
The spathe falls when flowering ends.
The fruit is a white berry.

[Uses]
In some species, such as Horaisho (Monstera deliciosa), the flesh of the fruit is eaten as a fruit.

[Cultivation]
Propagate from cuttings.
The suitable temperature for cuttings is 20°C or higher; cut the stems into pieces of 2–3 nodes, lay them on sphagnum moss, and place them in humid shade.
The suitable growing temperature is 15°C or higher, but depending on the type, they can overwinter if not exposed to frost; potted plants can overwinter without heating if brought indoors in winter, kept at 5°C or higher and kept on the dry side.
It prefers fertile soil with good drainage, water retention and aeration.
From autumn to spring a sunny place is best, and in midsummer partial shade out of direct sunlight.
It tolerates shade, but the plant becomes leggy and weak.
For potted plants, from spring to autumn water thoroughly when the soil surface begins to dry; in winter keep it on the dry side and mist the leaves with a sprayer.
Apply slow-release fertilizer once every 2 months from spring to autumn.
Pests include scale insects and spider mites.

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