Scientific name: monstera deliciosa (tasty monster). Common name: swiss cheese plant, monstera, split-leaf philodendron. Origin :native to tropical forests in southern mexico. Like the cheese that gives this plant its common name, the monstera deliciosa is full of holes- but don't worry, they're supposed to be there! A popular houseplant for many years, the swiss cheese plant is a staple for many, and its distinctive, split leaves are a must-have for any plant lover. Its large, bushy foliage will fill that gap in your interior decor, and since it usually lives on the forest floor it doesn't need to always be in the window, but will thrive in a shadier spot too! Light: can tolerate a great variety of indirect light levels; if on the brighter end, keep an eye out for dehydrating or drying out plants; water: allow the top third of the soil to dry out in between watering; reduce this further in autumn and winter, and note that your plant will need more frequent watering the brighter the location. Humidity: average humidity is fine, but your plant will benefit from an occasional misting or humidity tray. Soil: use a coarse, well-draining soil and repot every year as it outgrows each pot. Food: feed every four waters in the growing season, reduce to every six in autumn and winter. Temperature: ideal temperature is 18-30°c. Sprouts top tips: monstera are constantly looking for something to climb; to prevent them spreading across your floor try adding a moss pole or other support for it to climb on.