I recently got a package of Indian Hibiscus seed labeled Gongura which I believe is the Indian name for H. cannabinus. However the package indicated that these are H. sabdariffa, aka Roselle or Jamaican Sorrel. I know the latter's flower calyx are used to make teas, etc, but are they also suitable for use in the receipes using the steamed leaves? I planted some of the H. sabdariffa seed at the same time that I planted some Dwarf Burgundy okra seed and the small seedlings look almost identical except for the reddish color of the latter.