How to prune monstera adansonii (swiss cheese vine)

Spring or early summer, at the start of the growing season. Cut stems just above a node (the bump where leaf and aerial root emerge) using clean, sharp scissors. To encourage branching and a fuller plant, cut several stems back by a third to a half. Place cuttings in water or moist moss to root.

Annually or as needed when vines become long and bare. Monstera adansonii is a vigorous climber that responds well to pruning. Trim back long, bare or unruly stems to a node in spring or summer to keep the plant full and manageable. Cuttings root easily, so prunings can be propagated. Cutting above a node encourages the remaining stem to branch from that point.

Cut stems just above a node (the bump where leaf and aerial root emerge) using clean, sharp scissors. To encourage branching and a fuller plant, cut several stems back by a third to a half. Place cuttings in water or moist moss to root.