Hornbeam produces the best charcoal, if you can get hold of enough and sell it, restaurants that use charcoal will pay a premium for it.
I find hazel to be a remarkably reliable firewood. I know in Scandinavia they love birch because it grows so well, and I think hazel is quite comparative. It's surprisingly dense and produces both great kindling (its fibrous nature means it catches fire quickly), small (the coals of hazel I find hold together well provided a good bed of hot embers rather than turning to ash and being suffocated by other ash) and large, though large hazel can be hard to come by since so much of Britain's hazel, probably the vast majority, was coppiced and so maidens are rare.
As far ash burning green... well it burns acceptably, I find, but only just. It does not burn well, albeit a lot better than other wood burning green (which will rarely even take) but still, I would avoid burning ash green if I could help it. We have split ash that was seasoned for a year in six inch lengths and it is still not as good as the oak seasoned for a year and then split. That said, it was spalted so I think the fungus attack will be permanently holding moisture and never come true.
Hawthorn is a very underrated wood for firewood I find and blazes insanely hot!
I burnt a large amount of laurel, cherry laurel, and it didn't burn with a flame for long, so maybe we are talking about different laurels (since there are many called laurel, and are scattered over various genera). However I would add that whilst cherry laurel doesn't burn with a flame, it burns HOT and it burns LONG. With no added wood, an outdoor pit was simmering away into the night, bright red, and the wife and I could stand around in the October night air in front of it. However, it is ill-advised to burn this indoors due to risk of accumulating toxins, which are negligible if outdoors.
I can't tell what "Thorn" relates to, since there is already black and haw in the list. Would it be possible to at least get Genus names in here?