GET TO KNOW YOUR LEAFY MONSTERA
They're famous for their natural leaf-holes, which give way to their nickname, Swiss Cheese Plant. Two of the species of Monstera are cultivated as houseplants - Monstera deliciosa and Monstera adansonii. Monstera adansonii is distinguished from Monstera deliciosa by having longer leaves, and completely enclosed leaf holes. Monstera deliciosa's leaf holes grow eventually, as they mature.
Part of Araceae, the aroid family, they are one of the few aroids that produces edible fruit, particularly, Monstera deliciosa, though they rarely flower or produce edible fruit indoors. Monsteras, like many aroids, were made known formally to the botanical world during the early 20th century, although they had been known for much longer by the indigenous peoples of Central America.
Monsteras are easy-going plants and generally are pest-free. If you do have pests, treat them with neem oil.
Leaves turn brown and crispy at the edges (sign of underwatering or high salt built up), the plant is wilting while the potting mix is dry (sign of underwatering or it's time to change the pot. Trim leaves or re-pot if watering doesn't work), yellowing and/or black stems when potting mix is wet (plant is overwatered), curling leaves but still green (underwatering, can be overwatering if the leaves are yellow. Possible cold shock as well).