They’re typically the same thing in the produce aisle. Both names refer to young onions harvested before a big bulb forms, with a small white base and long, hollow green tops.

• Green onions/scallions: Mild, versatile, and used raw or cooked.
• Chives: A separate herb—thinner, grass-like, and more delicate in flavor.
• Spring onions: In some regions, these have a larger, more developed bulb and a slightly stronger taste.

Labeling can vary by supplier, but if you see long green stalks attached to a small white base, you can generally use them the same way in recipes.

The whole stalk is edible, and each part brings something different to a dish.

• White bulb: Sharper, more oniony flavor—great for sautéing, stir-fries, and soups.
• Pale green middle: Balanced flavor—nice for quick-cooking dishes or warm grains.
• Dark green tops: Mild and fresh—perfect for garnishing salads, tacos, eggs, and noodles.

To prep: rinse thoroughly, trim the roots, and peel off any wilted outer layer. Slice crosswise for rounds, or cut on a bias for longer pieces. You can tailor the cut to the recipe—finer slices blend in; larger pieces add texture and visual pop.

Two simple methods can help extend freshness:

• Refrigerator wrap: Wrap unwashed stalks in a slightly damp paper towel, place in a ventilated bag, and keep in the crisper. This helps retain moisture without trapping excess humidity.
• Jar method: Stand the roots in a glass with a little water, cover the tops loosely with a bag, and refrigerate. Refresh the water every couple of days.

For pre-sliced options, keep the package sealed and refrigerated. If you won’t use them soon, chopped green onions can be frozen in an airtight container; they’ll work well in cooked dishes. Timing varies by storage method and fridge conditions, so check for firmness and bright color.

They both bring onion flavor, but they behave differently in the kitchen:

• Fresh: Crisp texture and bright finish. Great for garnishing, salads, and quick sautés.
• Dried or freeze-dried: Convenient and shelf-stable, with a more concentrated flavor. They’re useful for soups, dips, and marinades.

Dried pieces often rehydrate in liquid-based dishes. If you’re substituting, start with a smaller amount of dried than you’d use fresh and adjust to taste. For a garnish-like effect, fresh is usually preferred; for cooking or pantry backups, dried can be a practical option.

It’s a simple kitchen project that many home cooks enjoy:

1. Save the roots: Keep the white ends with about 1–2 inches of stalk.
2. Place in water: Put roots in a glass with enough water to cover just the roots.
3. Find bright light: Set on a windowsill and change the water every couple of days.
4. Trim as needed: New greens often sprout within days; snip what you need.
5. Optional soil: For sturdier growth, transfer to a small pot with soil and water lightly.

Growth rate can vary with light and temperature. Keep the water fresh and avoid submerging the entire stalk to discourage sliminess.