Prefers a deep loamy well-drained soil but is not too fussy. Succeeds on chalk. Dislikes dry soils. This species does very well in south-west England, growing best in areas where the minimum temperatures do not fall below about -5°c. Young shoots in the spring can be cut back by late frosts in low-lying districts. Trees cast quite a dense shade. Most members of this genus transplant easily, even when fairly large.

Seed - cooked. It can be dried, ground into a powder and used as a gruel. The seed is roasted then eaten in Nepal. It is also dried then ground into a flour and used with wheat flour to develop the flavor when making bread. The seed is quite large, about 35mm in diameter, and is easily harvested. Unfortunately it also contains toxic saponins and these need to be removed before it can be eaten. The seed is used as an emergency food in times of famine when all else fails. It is dried and ground into a powder, this is then soaked in water for about 12 hours before use in order to remove the bitter saponins and can be used to make a 'halva'. It is estimated that mature trees yield about 60kg of seeds per annum in the wild. See also the notes above on toxicity.

Seed - best sown outdoors or in a cold frame as soon as it is ripe. The seed germinates almost immediately and must be given protection from severe weather. The seed has a very limited viability and must not be allowed to dry out. Stored seed should be soaked for 24 hours prior to sowing and even after this may still not be viable. It is best to sow the seed with its 'scar' downwards. If sowing the seed in a cold frame, pot up the seedlings in early spring and plant them out into their permanent positions in the summer.

Wet temperate forests and shady ravines to 3,000 metres.