Monstera deliciosa var. borsigiana 'Aurea variegata'

Cultivated identity and natural range of Monstera deliciosa var. borsigiana 'Aurea variegata'

‘Aurea variegata’ is a cultivated yellow-variegated form of Monstera deliciosa. “Var. borsigiana” remains common in horticultural naming for this form.

Monstera deliciosa is native to southern Mexico and Guatemala, where it grows as a climbing vine.

Growing Monstera deliciosa var. borsigiana 'Aurea variegata'

• Give the green tissue enough light: Place the plant where it receives bright filtered light, while protecting the yellow areas from a sudden jump into harsh direct sun.
• Temperature and humidity: Keep it around 18–27 °C, away from cold draughts, with moderate to high humidity. Avoid prolonged temperatures below 12 °C.
• Water after the upper mix has dried: Rewater once the upper part has dried, soak the mix evenly and allow complete drainage. A coarse potting mix helps prevent the root ball from staying waterlogged for long periods.
• Match feeding to active growth: Use the fertiliser at a moderate dose while the plant is producing leaves and roots, then reduce feeding when growth slows.
• Keep the climbing stem supported: Add a firm pole or board before the vine becomes top-heavy. Attach only the stem and let aerial roots make contact with the support or potting mix.
• Repotting: Once roots densely occupy the pot, move the plant up only a small amount in container size. Stabilise the plant and its support separately if needed.
• Propagation: Propagate from a healthy stem cutting that includes at least one node; an existing aerial root can support the cutting establish.

Problems and solutions for Monstera deliciosa ‘Aurea variegata’

• Previously green leaf tissue turns yellow while the pot stays wet: Normal Aurea variegation appears as defined yellow or yellow-green areas within otherwise firm tissue. A different pattern—several previously green areas fading while the pot stays wet—deserves a root and watering check. Let the mix dry further; if wilting or lower-stem softness develops, inspect below the surface and use clean tools to remove only decayed roots that feel mushy or come apart easily, leaving firm, healthy roots intact. If you find decay, replant the healthy roots in fresh, airy mix in a clean pot that fits the remaining roots and has drainage holes.
• The growing shoot stays green through several nodes: Brighter light cannot create yellow variegation where the stem has become fully green. If the mixed stem pattern has disappeared, prune only if you can cut back to a node that still shows both green and yellow, then watch how the new shoot develops.
• Yellow sections become tan and papery: Damage after stronger sunlight points to scorch, while damage after the root ball dries too far or after heavy feeding needs a different correction. Reduce direct exposure, restore thorough watering after partial drying, or flush excess salts as appropriate. The existing tan tissue is permanent.

Monstera deliciosa var. borsigiana ‘Aurea variegata’ 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.

How did Monstera deliciosa get its name?

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.