Monstera deliciosa leathery, glossy, heart-shaped leaves long by broad. Young plants have leaves that are smaller and entire with no lobes or holes, but soon produce lobed and fenestrate leaves as they grow. Although it can grow very tall in nature, it only measures between 2 and 3 metres when grown indoors. The leaves are large (up to 1 m long), heart-shaped and pinnate. The older the plant, the more the leaves are covered with large perforations which earned the name of "swiss cheese plant" in English. Wild seedlings grow towards the darkest area they can grow until they find a tree
Actinidia deliciosa Cultivation spread from China in the early 20th century when seeds were introduced to New Zealand by Isabel Fraser, the principal of Wanganui Girls' College, who had been visiting mission schools in China. The seeds were planted in 1906 by a Wanganui nurseryman, Alexander Allison, with the vines first fruiting in 1910. People who tasted the fruit thought it had a gooseberry flavour, so began to call it the Chinese gooseberry, but being from the genus "Actinidia", it is not related to the gooseberry family, Grossulariaceae. The familiar cultivar "Actinidia deliciosa" 'Hayward' was developed by Hayward Wright in Avondale, New