- Monstera deliciosa
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Monstera deliciosa 
Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Monocots Order: Alismatales Family: Araceae Subfamily: Monsteroideae Tribe: Monstereae Genus: Monstera Species: M. deliciosa Binomial name Monstera deliciosa
Liebm.Monstera deliciosa is a creeping vine native to tropical rainforests of southern Mexico south to Colombia.[1]
Common names include Ceriman, Swiss Cheese Plant (or just Cheese Plant), Fruit Salad Plant, Monster fruit, Monsterio Delicio, Monstereo, Mexican Breadfruit, Monstera, split-leaf philodendron, Locust and Wild Honey, Windowleaf, Delicious Monster, Balazo and Penglai Banana[2].
This member of the Arum family is an epiphyte with aerial roots, able to grow up to 20 m high with large, leathery, glossy, heart-shaped leaves 25–90 cm long by 25–75 cm broad. Young plants have leaves that are smaller and entire with no lobes or holes, but soon produce lobed and holed leaves.[3]
Wild seedlings grow towards the darkest area they can find until they find a tree trunk, then start to grow up towards the light, creeping up the tree.[4]
Contents
Cultivation
The plant is commonly grown for interior decoration in public buildings and as a houseplant. It grows best between the temperatures of 20 °C and 30 °C (68°F and 86°F) and requires high humidity and shade. Growth ceases below 10 °C (50°F) and it is killed by frost. In the coastal zones of Sicily, especially in the Palermo area, where it is called "Zampa di leone" ("Lion's paw"), it is often cultivated outdoors. In ideal conditions it flowers about three years after it is planted. Flowering is rare when grown indoors. The plant can be transplanted by taking cuttings of a mature plant or by air layering.
Fruit
The fruit is up to 25 cm long and 3–4 cm diameter, looking like a green ear of maize covered with hexagonal scales.
Fruits of plants of the Araceae (Arum family) often contain Raphides and Trichosclereids – needle like structures of calcium oxalate.
The fruit may be ripened by cutting it when the first scales begin to lift up and it begins to exude a pungent odor. It is wrapped in a paper bag and set aside until the scales begin popping off. The scales are then brushed off or fall away to reveal the edible flesh underneath. The flesh, which is similar to pineapple in texture, can be cut away from the core and eaten. It has a fruity taste similar to jackfruit and pineapple. The unripe green fruits can irritate the throat and the latex of the leaves and vines can create rashes in the skin, because both contain potassium oxalate: that's the reason why the fruits have to be consumed when the scales lift up.[5]
Other uses
The aerial roots have been used as ropes in Peru, and to make baskets in Mexico.[4]
In Mexico, a leaf or root infusion is drunk daily to relieve arthritis.[4]
In Martinique the root is used to make a remedy for snakebite.[4]
In Colombia it is used as a decorative plant.[6]
Media
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Monstera fruit
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Monstera fruit (unripe)
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Monstera flower
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Leaf
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Growing fruit
References
- ^ "Monstera deliciosa". Germplasm Resources Information Network. United States Department of Agriculture. 2006-02-22. http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?24556. Retrieved 2009-02-10.
- ^ Bartholomew, Terese Tse, et. al. (eds.). The Charming Cicada Studio: Masterworks by Chao Shao-an. Asian Art Museum of San Francisco, 1997. p40.
- ^ http://www.hort.purdue.edu/newcrop/morton/ceriman.html Fruits of warm climates pp. 15–17 (1987) access date 2010-07-09
- ^ a b c d Online reference to Monstera deliciosa
- ^ http://www.reuna.unalmed.edu.co/temporales/memorias/especies/Vegetales/63_plantassilvestresalimenticias.htm
- ^ http://aprendeenlinea.udea.edu.co/ova/?q=content/balazo-monstera-deliciosa-liebm
External links
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Wikimedia Foundation. 2010.
