Monstera deliciosa 'Bulbasaur'

The story behind Monstera deliciosa ‘Bulbasaur’

‘Bulbasaur’ is widely attributed to grower Yang Liu, who is reported to have selected the variegated Monstera deliciosa from seed-grown material and then propagated it. The name belongs to a cultivated selection.

The species behind the selection comes from southern Mexico and Guatemala and naturally climbs in wet tropical forest. ‘Bulbasaur’ keeps the same thick climbing stem and aerial roots, while its cream, mint and dark-green pattern is the cultivated feature that sets it apart.

Care for Monstera deliciosa ‘Bulbasaur’

• Choose light that supports both colours: Keep the plant in a bright, filtered position. Pale sections are more easily damaged, so introduce any direct sun in small steps and avoid abrupt strong exposure.
• Avoid an oversized wet pot: Match the container fairly closely to the root system and use a coarse aroid mix. Water the whole pot, allow it to drain, then wait until the upper layer has dried before watering again.
• Train the stem as it lengthens: A sturdy board or pole gives the vine a stable route upward. Attach the stem to the support, keep the leaf stalks free and let aerial roots reach the support or potting mix naturally.
• Match feeding to new growth: Feed moderately while fresh leaves and roots are developing. Cut back the routine when growth slows and resume it as active growth returns.
• Propagate from a stem node: Take a section of stem that includes a viable node. A leaf attached only to its leaf stalk has no growing point from which to make another vine.

Problems and solutions for Monstera deliciosa ‘Bulbasaur’

• One leaf is far greener or paler than the previous one: This cultivar can shift its colour balance from node to node. Watch the next few leaves and the pattern running through the growing stem before deciding whether to prune; a single unusual leaf is not enough to show a lasting change.
• A new leaf opens with silvered scars, tiny black dots or twisted folds: Look inside still-rolled growth and along the undersides for thrips. When insects or repeated feeding scars are present, isolate the plant and clean the foliage. Apply an indoor-plant treatment labelled for thrips inside the rolled growth and to both leaf surfaces, then repeat it at the intervals directed by the manufacturer for the full course. If the damage is one clean crease where the leaf touched a pole or another leaf, improve clearance. Pest treatment is unnecessary unless pest signs are present.
• The vine droops even though the mix is wet: Pause watering and check whether the pot has stayed wet for too long. If the plant keeps declining, unpot it and compare the roots: sound roots feel solid, while decayed ones may be soft, slimy or rotten-smelling. Trim the damaged parts and repot the healthy roots in fresh airy mix. The root rot guide covers the recovery steps in more detail.
• Cream or mint areas turn dry and brown: Use the timing to narrow down the cause. Move the plant back from direct sun after a brighter move, water thoroughly after a severe dry spell, or flush the substrate if browning followed heavy feeding. Leave healthy pale tissue in place; the existing brown patches will remain.

Monstera deliciosa ‘Bulbasaur’ 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.

When was Monstera deliciosa first published, and what does it mean?

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.