Information obtained from Godofredo U. Stuart Jr. M.D. (StuartXchange)
The name 'Swiss Cheese Plant' comes from its large leaves with holes that resemble Swiss cheese. Leaf form changes as the leaves age, from entire to holey to perforated, often extending to and breaking through the outer borders of the leaves, resulting in a pinnatifid leaf shape. It is an evergreen epiphytic vine that can grow up to 13' tall.
Kingdom: Plantae
Sub kingdom: Tracheobionta
Superdivision: Spermatophyta
Division: Magnoliophyta
Class: Liliopsida
Subclass: Arecidae
Order: Arales
Family: Araceae
Genus: Monstera
Species: Monstera deliciosa
Aerial Roots - Grows lengthy, aerial roots along its stems that help climbing.
Fruit - Produces edible fruits that are green when unripe and yellow-orange when ripe, with a flavor similar to pineapple and banana.
Variegated Varieties - Some cultivars have variegated leaves, with spots or streaks of white or cream alongside the green.
Indoor Tolerance - Thrives in bright, indirect light and can tolerate lower light levels.
Air Purification - This plant acts as an air purifier, removing pollutants from the interior air.
Propagation - Stem cuttings applied in water or soil soon grow into roots.
Swiss cheese plant (Monstera deliciosa) grows in the tropical rainforests of southern Mexico, Guatemala, and Central America. It usually grows under the canopy of tall trees in its natural rainforest habitat, receiving filtered or indirect sunlight.
Terpenoids
Phenolics
Alkaloids
Carbohydrates
Steroids
Tannins
Saponins
Industrial Use:
Ornamental
Fruit production
Pharmaceutical Use:
A daily infusion of leaf or root is used to treat arthritis in Mexico. In Martinique, root preparation is used to treat snake bites.
Pharmacological Use:
Anti-cancer
Antidiuretic
Anti-analgesic
Anti-inflammatory
Anti-fungal