Are you a federal employee giving through the Greater Atlanta-Athens Combined Federal Campaign? Remember the Wylde Center! Five digit code: 47655. Campaign now open through December 15.
T-shirts and Cotton Tote Bags Now Available Online.
T-Shirts come in both unisex and women’s sizes. More colors are available.
Wylde Center T-Shirts $15 each * Wylde Center Cotton Tote Bags $5 each * Earth Day T-Shirts $5 each
Join us at the Oakhurst Garden for your special occasion! We have several options including themed packages with magical and talented hosts. Great way to have an eco-friendly party and enjoy our beautiful natural space.
You may purchase a gift certificate for a class, plants, events, membership, or a birthday party. Choose from $15, $25, or $50 increments. This a great way to honor someone who already enjoys what the Wylde Center has to offer or introduce someone to the Wylde Center for the first time.
Looking for the perfect gift for a friend for family member? Want to support the Wylde Center, but not necessarily join as a member? Choosing an item from our Wish List is the perfect solution.
Registration is open to become a certified Wylde Center edible gardener! Registration closes Dec. 1. Limited space available. Learn from our experts and lets grow.
The gardens soaked up the rain and the visitors soaked up the views. Thank you to our Presenting Sponsor -Simmons | Fouts | Fichtel Architecture And Design for supporting the event. We would also like to thank the following sponsors for their support as well: Lampe-Farley Communications, Natalie Gregory, Garden*Hood, Plant Creative Landscapes, Peter Block…
Wondering what has changed, what has stayed the same since the Oakhurst Community Garden Project name changed to the Wylde Center? Watch this Tin Rooster Media produced video for your answer.
In cooperation with the City of Decatur and the Dekalb County Public Library, we are pleased to announce a free series of classes about living a green and sustainable lifestyle. Click the image for details!
During my early culinary career, I became overwhelmed by the abundant use of prepared, processed foods that were rich only in artificial colors, flavors and preservatives; commonly used in restaurants and food service establishments. What saddened me most was to see these items featured on menus as ‘fresh’ and ‘natural’. As a student, I was…