The Monstera deliciosa and Monstera adansonii are easily distinguished by their foliage. M. deliciosa develops large, heart-shaped leaves that can grow up to 3 feet (90 cm) in length when mature. These leaves feature deep splits (fenestrations) and holes, giving them a distinctive "Swiss cheese" appearance. In contrast, M. adansonii has smaller, narrower leaves, typically reaching 6–12 inches (15–30 cm) long. The fenestrations in adansonii are more numerous and often extend to the leaf edges, creating a lacy, perforated look.
Monstera deliciosa is a vigorous climber or sprawling plant, often requiring sturdy support like a moss pole or trellis. It can grow up to 10 feet (3 meters) indoors and even taller in its natural habitat. Its stems are thick and woody as it matures. M. adansonii, on the other hand, has a more trailing or vining habit, making it ideal for hanging baskets. Its stems are thinner and more flexible, rarely exceeding 6–8 feet (1.8–2.4 meters) indoors. Both species are hemiepiphytes, meaning they grow on trees in the wild but can also root in soil.
While both plants develop fenestrations, the patterns differ significantly. M. deliciosa leaves start solid and develop splits as they mature, often forming large, irregular holes along the midrib. M. adansonii leaves, however, are perforated from a younger age, with smaller, more symmetrical holes that rarely split the leaf margins. The fenestrations in adansonii are more uniform and densely packed, giving the foliage a delicate, intricate appearance.
Monstera deliciosa is known for its edible fruit, which resembles a green corn cob and has a tropical flavor when ripe. However, indoor plants rarely flower or fruit. The inflorescence is a creamy-white spathe and spadix typical of aroids. M. adansonii also produces similar flowers but is not cultivated for its fruit, which is smaller and less palatable. Both species require specific conditions to bloom, making flowering uncommon in household settings.
Both species thrive in bright, indirect light but tolerate lower light conditions. M. deliciosa prefers slightly more light to support its larger leaves, while M. adansonii can adapt to shadier spots. Overexposure to direct sun can scorch the leaves of both plants. Watering needs are similar—keep the soil moist but well-drained. M. adansonii is slightly more drought-tolerant due to its thinner leaves, whereas M. deliciosa benefits from higher humidity to mimic its tropical origins.
Both plants propagate easily via stem cuttings. M. deliciosa cuttings should include a node and at least one leaf, while M. adansonii can root from smaller segments with nodes. Water propagation works well for both, but adansonii tends to root faster due to its vining nature. Air layering is another effective method for M. deliciosa, particularly for mature plants with thick stems.
Both species contain calcium oxalate crystals, making them toxic to pets and humans if ingested. Symptoms include oral irritation, drooling, and digestive discomfort. M. deliciosa poses a slightly higher risk due to its larger leaves, which may attract curious pets or children. Care should be taken to place both plants out of reach.
