Owing to its slow growth, poor quality, and consequent low value, most silvicultural operations are intended to favor species other than water hickory.
Around the house are many mature trees of species ranging from those common to the area like maple and shagbark hickory to more unusual ones like horse chestnut and gingko.
Traditionally, farmers would soak butchered cuts in brine and then hang them in their smokehouse above a smoldering fire of corncobs and hickory wood, giving the meat its distinctive flavor.
Because of their extended dormant season, water hickory seedlings are able to survive late-spring floods better than most of their would-be competitors.