Monstera deliciosa variegata 'Mint'

Cultivated origin of Monstera deliciosa variegata 'Mint'

‘Mint’ is a horticultural name used for a pale, mint-patterned variegated form of Monstera deliciosa. It is a cultivated variegated form of the species.

The natural distribution of M. deliciosa is restricted to southern Mexico and Guatemala.

Care for Monstera deliciosa ‘Mint’

• Avoid a sudden jump in direct sun: Keep the plant in bright, filtered light and introduce direct rays gradually. Pale mint tissue is more easily marked than solid green tissue.
• Water thoroughly, then allow the pot to drain: Once the top portion has dried, wet the root ball thoroughly and drain it. Avoid both permanent dampness and repeatedly allowing the mix to dry all the way through.
• Encourage the vine upward: A stable board or pole supports the climbing stem as later leaves gain size and divisions. Leave unfurling leaves and leaf stalks free; attach only the stem to the support.
• Keep the root mix airy and feed moderately: Increase container size in small steps and keep enough coarse material in the mix to prevent it compacting around the roots. Feed while fresh leaves and roots are forming, then ease back as growth slows.
• Propagate with a viable node: Root a node-bearing stem section, and keep the cutting warm with bright, filtered light while a new root system and shoot establish.

Troubleshooting Monstera deliciosa ‘Mint’

• You are unsure whether the pale colour is normal Mint pattern or unhealthy yellowing: Healthy Mint variegation shows as pale and green areas within firm tissue. If areas that were green begin yellowing across several leaves, check moisture before doing anything else. A dry root ball needs a thorough watering; a pot that is still wet needs more drying time and better drainage. If wet yellowing is paired with wilt, inspect the roots and prune only clearly rotted sections while keeping firm, healthy roots.
• Mint-coloured edges become brown: Look for the most recent stress. Move the plant back from stronger direct sun, water thoroughly when the root ball has dried too far, or flush the substrate after excess fertiliser. Keep the next growth cycle steadier. The white-variegated plant guide gives more context on why pale sections react quickly to stress.
• Several new leaves become much greener or much paler: Pattern balance can move along the stem. Check more than one node before pruning. If a run of nodes becomes solid green or almost entirely pale and the growing stem shows the same change, cut back only to a node that still carries a useful mix of both colours.
• Fresh leaves show silver scratches and black specks: Inspect rolled growth, nodes and undersides closely for thrips. Repeated feeding marks or visible insects are a clear reason to isolate the plant and rinse hardened foliage. Apply a treatment labelled for thrips to the rolled growth, nodes and leaf undersides, then repeat it at the intervals stated by the manufacturer for the full course. A single clean tear beside a support, without pest signs, is physical damage. Create more room for the next leaf.

Monstera deliciosa variegata ‘Mint’ is toxic to people and pets

• Keep this plant away from children, cats and dogs.
• Its leaves and stems contain insoluble calcium oxalate crystals, which can irritate the mouth, throat, skin and eyes.
• Chewing may cause burning pain, drooling, swelling, vomiting or difficulty swallowing. Contact a veterinarian or medical professional after exposure, especially if swelling or breathing problems occur.

Where does the name Monstera deliciosa come from?

Monstera comes from Latin monstrum or monstrosus, words for something unusual or abnormally formed, referring to the striking holes and divisions in the leaves. The Latin epithet deliciosa means delicious, referring to the edible ripe fruit.

Michel Adanson established the genus Monstera in 1763 in Familles des plantes, volume 2, page 470.

Frederik Michael Liebmann first described Monstera deliciosa in 1849 in Videnskabelige Meddelelser fra den Naturhistoriske Forening i Kjøbenhavn, volume 1, page 19.