Hibiscus sabdariffa

I read recently that there were many different varieties of this Red sorrel, also known as Roselle / Hibiscus sabdariffa / Oseille de Guinée. A lot of us know the Senegalese name of the drink made with it, bissap, or karkade, in Egypt. A less widely known fact is that the leaves can be consumed like spinach in any recipe calling for leafy greens.

The most common variety around Agbodrafo, Togo is this one:

But yesterday, wading through an overgrown plot of land that as best as I can guess remained untouched for the last 25 years or so, I discovered this type:

I think both can equally be consumed. Please feel free to give me the specific type names or any information that may be of interest.

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