1 & 2 are common chickweed. Definitely edible. In fact, it's starting to be cultivated as a winter salad green for the gourmet trade. Only problem with it is that it tends to root in as it creeps along, and those little roots tend to retain grit and sand, so you need to clean and trim it well before eating it.

3 & 4 is one of the Cardamine species, aka Bittercress. Probably either C. hirsuta or C. pennsylvaniaca -- they are pretty similar. Yes, edible, but quite hot, with a horseradish/mustard flavor. May be getting too tough to eat by the time it blooms.

5 -- possibly the spring basal rosette of one of the weedy fleabane daisy species (Erigeron), probably E. philadelphicus or E. annuus. I have these in my yard, I think that is what they are. Don't know if they're edible -- there is some reference online to using them as a potherb after boiling or drying. The principle use seems to be in Asian traditional herbal medicine.

Thank you very much for the response.

I am very happy that I got it just before I was going to run the mower!

:-)

dcarch