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The Monsteria or Pianta of American bread

Posted by Maria Luisa Strippoli on

Monstera deliciosa (once called also Philodendron pertusum) belongs to the family of the Araceae, and is native to the tropical forests of Guatemala, but its area of diffusion in nature goes from Mexico to the Panama Canal. In nature it can reach even the 20 meters in height and have wide leaves up to one meter, frayed, deeply inscribed and sometimes forged. The stems present aerial roots and this allows the plant to be fixed to media such as moss sticks ; it also fits in with hanging basketballs. It can reach remarkable size even in our homes : keep it in mind if you don't have too much space. In summer it can also be brought to the open, in positions not in full sunshine.

The name of the species (but also the popular name of 'Pianta of American bread') is due to the fruit from the very sweet taste (reminiscent of that of pineapple), similar to a maize spiga covered with hexagonal squabbles. In Sicily and other hot weather regions, the fruit can also accrue from us.

Monstera requires a bright position but not in direct light. It has an ideal temperature of about 20 ° C and a minimum of -5 ° C but for very short periods and with possible burn of leaves. Therefore, it is almost always kept in the house, without going down below 12, if not in the warmer regions.

It is not very demanding for irrigations, which have to be regular, more frequent in summer and more rade in winter. You can adjust yourself 'feeling' with your fingers the substrate, which has to be well drained anyway.

It is a plant that is particularly resistant to diseases and parasites and therefore does not require special interventions. Conciergy-based interventions also go limited.

You can reinvent when the plant has filled the whole vase, using slightly larger containers than the previous ones. If the plant has more stems, instead of the reinvading you can make a division.

 

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