Prefers a deep moisture-retentive loam in a sunny sheltered position, requiring a good summer for best development. Succeeds in drier soils than most members of this genus. Slow growing. A very ornamental but slow-growing tree, it grows well in Britain, especially when young, and does well in Cornwall. The tree has a loose grey bark that comes away in broad flakes and gives the tree its common name. The shagbark hickory is occasionally cultivated for its edible seed, there are some named varieties. It tends to be low-yielding and is said to be of no value in Britain as a commercial nut crop. Trees take 15 years to come into flower from seed. This species is the fastest growing hickory in N. America, it can fruit in ten years from seed. Recommended cultivars (these are often hybrids with C. cathayensis or C. laciniosa) include:- Shagbarks - 'J Yoder No. 1', heavy cropping and early. 'Porter'. 'Weschcke', a very thin shell and regular cropper. 'Wilcox', an excellent producer. Shellbarks (these are more likely to be hybrids with C. laciniosa) - 'Fayette', thin shelled. 'Henry', a very large nut. Cultivated as a timber tree in C. Europe. Plants are strongly tap-rooted and should be planted in their permanent positions as soon as possible. Sowing in situ would be the best method so long as the seed could be protected from mice. Trees are late coming into leaf (usually late May to June) and lose their leaves early in the autumn (usually in October). During this time they cast a heavy shade. These factors combine to make the trees eminently suitable for a mixed woodland planting with shrubs and other trees beneath them. Plants in this genus are notably resistant to honey fungus. Most species in this genus have quite a wide range of distribution and, in order to find trees more suited to this country, seed from the most appropriate provenances should be sought. Most trees growing in Britain at present tend to only produce good seed after hot summers. Trees are self-fertile but larger crops of better quality seeds are produced if cross-pollination takes place. The leaves are aromatic.

Seed - raw or cooked and used in pies, cakes, bread etc. Sweet and delicious. The seed can be ground into a meal and used to thicken soups etc. A nut milk can be prepared from the seed and this is used as a butter on bread, vegetables etc. The shell is normally thick and hard but in selected cultivars it can be thin. The seed ripens in late autumn and can be stored for up to 2 years in a cool cellar. The seed is up to 4cm long. Sap - sweet. It is tapped in spring and can be made into a syrup.

Seed - requires a period of cold stratification. It is best sown in a cold frame as soon as it is ripe. Stored seed should be kept moist (but not wet) prior to sowing and should be sown in a cold frame as soon as possible. Where possible, sow 1 or 2 seeds only in each deep pot and thin to the best seedling. If you need to transplant the seedlings, then do this as soon as they are large enough to handle, once more using deep pots to accommodate the tap root. Put the plants into their permanent positions as soon as possible, preferably in their first summer, and give them some protection from the cold for at least the first winter. Seed can also be sown in situ so long as protection is given from mice etc and the seed is given some protection from cold (a plastic bottle with the top and bottom removed and a wire mesh top fitted to keep the mice out is ideal)

Dry upland slopes, rich deep moist soils and well drained soils of lowland and valleys.