How to Propagate Monstera Adansonii (Swiss Cheese Plant)
The water method, step by step. Roots in 10–21 days, ready for soil in 5–7 weeks. Below are the steps that actually work plus the failure modes that get most propagations.
Step by step
Start with a stem cutting with at least one node and one leaf.
- 1
Find a healthy vine with at least one node (the slight bump along the stem) and one fenestrated (holey) leaf.
- 2
Cut just below the node with sterile scissors. A small aerial root nub at the node speeds up rooting dramatically — prioritize stems that have one.
- 3
Submerge the node (and aerial root nub if present) in room-temp water. Leaves stay above the water.
- 4
Place in bright indirect light. Change water every 5–7 days to prevent stagnation.
- 5
Roots typically emerge within 2–3 weeks. Wait until they reach 2–3 inches before potting up.
- 6
Pot in a chunky aroid mix (50% standard potting mix + 25% orchid bark + 25% perlite) for healthy long-term roots.
Common failure modes
- Standard dense potting mix suffocates aroid roots — chunky mix is essential
- Direct sun on a young cutting causes leaf burn and stalls rooting
- Letting the cutting dry out during the water stage — keep the node fully submerged at all times
For full Monstera Adansonii (Swiss Cheese Plant) care — light, water, humidity, pests — see the Monstera care guide. Or browse all species guides.