Name: Monstera deliciosa 'Variegata'
Etymology: Monstera = monstrous / extraordinary — refers to the massive size and bizarre leaf slits; deliciosa = delicious — refers to the edible, tasty fruits; Variegata = variegated — describes the irregular leaf coloration.

First description: The wild form was described in 1840 by Frederik Michael Liebmann; the variegated forms arose as spontaneous mutations (sports) in cultivation.
Origin / Distribution: The natural range of this species extends from Mexico to Argentina.
Location / Habitat: As a cultivated form, primarily indoors or in a greenhouse. The wild species grows as a hemi-epiphytic climbing plant in the warm, humid, shaded undergrowth of tropical rainforests and climbs up large trees to reach more light.
Description & Notes: Monstera deliciosa 'Variegata' is an extremely popular climbing mutation of the classic "Swiss cheese plant". It is characterized by irregular, genetically unstable variegation, in which large parts of the leaf are colored cream-white to pure white (Albomarginata / Variegata). The large, leathery leaves are heart-shaped and solid in the juvenile stage, but develop the characteristic slits and holes (fenestrations) with increasing age and light.

In cultivation, due to the reduced chlorophyll content, this form requires significantly more light than the pure green species form. It requires a very bright, warm location without direct, scorching midday sun to prevent the white leaf areas from reverting to green or burning. The substrate should be extremely airy, humus-rich, and well-draining (maple or aroid mix). Water only once the upper layers of the substrate have dried out well. Increased humidity (over 60%) and a stable climbing support (e.g., a moss pole) greatly promote the development of large, split leaves.