Tropical Plant Database - Plant Details

Monstera siltepecana, commonly known as Swiss-cheese plant, grows either on the ground or as a climbing vine that can reach the forest canopy by the attachment of its aerial roots to tree trunks. This plant has large leaves that are 30-45 cm long that contain few divisions or lobes along the leaf margin. The young leaves of this plant, called “shingle” leaves grow flat against the solid surface of either a tree trunk or rock face to climb up into the canopy to reach higher light environment. The plant produces flowers only in bright sunshine and the flowers are clustered together onto a densely packed spike (spadix). The flowers that produce the pollen (staminate flowers) are found at the tip of spike and the flowers that produce the ovules (pistillate flowers) are at the base of the spike. The inflorescence is surrounded by a large white to pink bract (spathe) which serves to attracts pollinators and fruit dispersers to the mature flowers and fruit.
This species of Monstera is easily confused with a closely related species, Monstera deliciosa, which is also in widespread cultivation in Hawai‘i. The leaves of M. siltepecana contain less holes than leaves of M. delisiosa and the center of the leaf is more solid compared to the lobed leaves of the M. deliciosa.

(Staples, G. W. and D. R. Herbst. 2005. A Tropical Garden Flora: Plants cultivated in the Hawaiian Islands and other tropical places. Bishop Museum Press, Honolulu, Hawai`i.)

The unripe fruit contain calcium oxalate crystals that can cause mouth irritation. The crystals deter animals from eating the unripe fruit before the seeds are ready for dispersal. The seeds must be fully developed to successfully germinate and develop into a seedling.

The related species Monstera deliciosa is utilized in Mexico for the production of baskets, containers, and ornaments. The stem is harvested from wild plants and vines wiith long stems that are not too thick are preferred as they are easiest to work with. The stem is boiled in water for two hours, the outer layers of the stem are removed, and the remaining material is soaked before weaving to maximize the flexibility of the stems. The year round availability of this vine makes this highly valued for the weaving.

Martinez-Romero, M.M., Castro-Ramirez, A.E., Macario, P. and J. C. Fernandez. 2004. Use and availability of craft vines in the influence zone of the biosphere reserve Sian Ka‘an, Quintana Roo, Mexico. Economic Botany 58(1): 83-97.

The genus Monstera contains 60 species with a native range from Mexico to Brazil and Bolivia. Monstera siltepecana is native to Mexico and Costa Rica though is found throughout Hawai‘i in cultivation. In its native habitat Monstera siltepecana is typically found in the understory or climbing to the canopy of tropical forest trees.

(Staples, G. W. and D. R. Herbst. 2005. A Tropical Garden Flora: Plants cultivated in the Hawaiian Islands and other tropical places. Bishop Museum Press, Honolulu, Hawai`i.)

The ripened fruit of the closely related species Monstera deliciosa is edible. The fruits take almost a year to ripen but it is worth the wait as, when they have fully ripened, the fruit has a very subtle, sweet, refreshing flavor. Care must be taken to ensure the fruit are fully ripe as the unripe fruit contain calcium oxalate crystals that can cause mouth irritation.

The genus name Monstera, describes the appearance of the perforated leaves which can look monstrous with their large size and lobed, divided blades.

We currently have 2 herbarium specimens for Monstera siltepecana in our collection. Click on any specimen below to view the herbarium sheet data.

• 001887 - collected by Tim Flynn in 1988
• 050440 - collected by Hank Oppenheimer in 2005