1. Fruitbodies robust, thick-branched, >100 mm tall; overall appearance stout or fleshy
-2
1’. Fruitbodies slender, delicate, or fine-branched; usually <100 mm tall
- 4
2. Branches very thick, turgid, fleshy; fruitbody often 120-150 mm tall; overall architecture dense and heavy
-
Artomyces turgidus
2’. Branches not as thick; fruitbody robust but not heavy-fleshed
- 3
3. Branching pattern strongly “candelabra-like”; branches upright, evenly spaced, with symmetrical forks; overall shape tall and elegant
-
Artomyces candelabrum
3’. Branching pattern less symmetrical; branches somewhat irregular or tufted; fruitbody shorter and denser
-
Artomyces novae-zelandiae
4. Fruitbodies very slender, delicate, with fine branches; typically 50-120 mm tall
- 5
4’. Fruitbodies small, compact, or with unusually coloured branch tips
- 6
5. Branching fine and even; branch tips forming neat, small crowns; overall appearance graceful and lightly tufted
-
Artomyces colensoi
5’. Branching more irregular; crowns less symmetrical; fruitbody often looser and more open
-
Artomyces adrienneae
6. Branch tips distinctly coloured (yellowish, orange-tinged, or peppery-brown); species with a “spiced” or warm-toned appearance
-
Artomyces austropiperatus
6’. Branch tips not distinctly coloured; species compact, pale, and small
-
Artomyces novae-zelandiae
(
Note: included here again because small specimens may key out this way.)