Monstera Foliage
Common Names: Monstera, Split-Leaf Philodendron, Ceriman, Swiss-Cheese Plant
Botanical names: Monstera deliciosa, mon-STER-a or MON-ster-a de-lis-i-O-sa, om From the Latin “monstrum” (a marvel) or monster, possibly in reference to the shape of the leaves.
Availability: Year round
Vase life: 10 to 14 days
Storage temperatures: Chill sensitive, store above 55 degrees F.
Ethylene Sensitive: No
Description: Large, broad leaves that can grow up to 2 feet long or more. The leaves are deeply lobed with distinct splits and holes, giving them a unique and striking appearance. As the leaves mature, they often develop more splits and fenestrations.
Color: Dark green
Botanical facts: Monstera is native to the tropical rainforests of southern Mexico and Central America.
Design notes: The large monstera leaves a suited for very large floral designs. The leaves add exotic tropical elegance and texture to an arrangement. Monstera is a perfect complement exotic flowers like orchids, birds of paradise, or proteas.
Purchasing hints: Look for leaves that appear fresh and are free from damage, discoloration, or signs of pest infestation.
Conditioning: Cut two inches off of the stem ends with a sharp knife. Hydrate in a solution of water and commercial floral food for two hours before storage or usage.
Additional notes: Monstera fruits are edible which probably is related to its specific epithet name “delicosa” which means delicious.
Video Demonstration: