I had a little stroll with my camera to hand yesterday, and took photos of various leaves that I am able to identify (and a couple I'm not sure about so will have to check). I will assume no knowledge at all, so even the humble Dandelion is here . . .
Herb Robert, which has a pink flower from late April through to October. The red colouring of the stalks and leaves is fairly typical of winter foliage, but much greener leaves will show later. Sometimes the leaves go a deep rusty pink when they are old.
The humble Dandelion with its saw-toothed leaves, next to the spotted leaves (right) of a Wild Arum Lily. The Dandelion is also known as Jack-P*ss-the-Bed, Wet-the-Bed and other country names, indicating the plants use for urinary problems, as it is a diuretic. The round seedheads are of course the country man's clock, the time depending on how many blows it takes to release all the seeds. Very scientific! The leaves were and still are used in salads (though I find them bitter) and the roots may be dried, roasted and then used for making coffee. Amazingly, there are more than 200 micro-species in the UK.
A splendid dark varient colouring of the Ivy leaf, with a lighter sort behind it. I like the really deep burgundy red ones you sometimes find in winter.
The strap-like Harts Tongue Fern to the right of a good early growth of Cow Parsley. In sheltered spots here they have been showing young leaves all winter.
The male flowers of the Dog's Mercury, a hedgerow plant, and beneath it the heart-shaped leaves of a Celandine.
The tiny yellow-studded "flowers" of the Opposite-leaved Golden Saxifrage, which grows in damp places here. The 3-leaved wild Strawberries beneath it, and what looks like an early growth of Ground Elder top left.
Hazel catkins, and you can just see the little red female flower which will be the Hazel nut once it is fertilized.
This is Garlic Mustard or Jack-by-the-Hedge. Its leaves are also good in spring salads.
Finally, Ramsons, or Wild Garlic, which are wonderful in cooking. You may smell them before you see them, as they have a very strong aroma of Garlic, particularly when crushed.