This year I tossed out my straight Calycanthus floridus (Carolina allspice) and replaced it with the hybrid Calycanthus x raulstonii "Heritage Red." Now that your attention has been firmly grabbed, let me flush out the details. Calycanthus is a shrub that I know from Smokey Mountains where it is quite common. All parts are (usually) mildly fragrant, as are the flowers which emit a fruity blend of pineapple, banana and strawberry aromas. Usually. If you have a good specimen. Which I didn't. In fact I don't even recall ever planting the thing.
But I do recall planting the Chinese version, Calycanthus chinensis, which has flowers that look like over-easy fried eggs. It wasn't particularly pretty, and visitors were unimpressed by the novelty, so I added this one to the compost pile as well.
Did I say round compact form? Certainly true of the nursery-pruned specimen in year 1. I will have to see how well it behaves in year 2 and beyond. Nichols Arboretum has a huge spreading patch of the native species, a patch as large as a quarter of my entire garden. And the Missouri Botanical Garden describes its habit as "thicket-forming, multi-stemmed, (and) suckering." If it gets out of hand, I think I will do without Calycanthus. But for now, all is fine thank you!