Here’s how I made three new monstera from a parent plant… it was surprisingly simple, but has an obvious downside.

A rather large monstera plant came into our home when friends left town and asked if we’d like to take care of some their houseplants. This was a big old Swiss Cheese plant, and it was outgrowing it’s corner, so I took radical action and cut it right back to the roots. This blog is about that decapitation and propagation strategy.

I popped the three largest leaves into a vase of water, about six weeks ago. They developed strong roots and I’ve potted them up to make new plants, using our own homemade compost.

Here’s a ‘family photo’ of the new cuttings on the back steps.

And here’s a couple of them, on a table above their parent plant in the blue pot.

Monstera deliciosa, the Swiss cheese plant or split-leaf philodendron is an evergreen, usually climbing by aerial roots, with heart-shaped and glossy deep green leaves. It’s pruning type 11 – a vigorous climber – and if you’ve got one that’s getting out of hand you could try decapitation and propagation. The advantage is that for a while I have a few smaller, more manageable plants.

Of course, the downside is that if each of them grows to its full potential, we can’t possibly fit them all it.

Anyone for a cheeseplant?

J xx