Succeeds in most soils. Plants are resistant to salt spray. Not very hardy outdoors in Britain, it requires a cool greenhouse in most parts of the country. Some provenances should be hardy at least in the milder areas, there is one tree growing in Cornwall at Glendurgan gardens. It was 10 metres tall in 1965. This species is hardy to about -5°c, with occasional lows to -8°c, but it is liable to be killed in severe winters even in the Scilly Isles. In Australia, each Aboriginal family would own a group of trees and these would be passed down from generation to generation. This is said to be the only case of hereditary personal property owned by the Aborigines.

Seed - raw, cooked or ground into a powder. Starchy and delicious, it has the texture of a waxy boiled potato with the flavor of chestnuts. Large, it is an important food source for the Australian Aborigines. Cones can be up to 4.5 kilos in weight and contain up to 150 seeds. The germinating seed produces an underground 'earth nut' which has a coconut-like flavor.

Seed - best sown as soon as it is ripe in a greenhouse or it can be stored cool and moist then sown February in a greenhouse. The seed usually germinates in 1 - 2 months at 15°c. As soon as they are large enough to handle, prick the seedlings out into individual pots. The plants have a rather sparse root system and are best placed in their final positions as soon as possible. Give them some protection from the cold for at least their first winter.

Rich volcanic soils in moist valleys at low elevations near the coast.