What are the standard pro kitchen methods for keeping fresh herbs crisp and green after chopping (especially basil or cilantro)?

At home, chopped herbs like basil or cilantro wilt or discolor fast. Basil especially goes black almost immediately. How do professional kitchens handle this during prep? Is it all about chopping to order, or are there specific techniques (like damp towels, chilling, or oiling) used to keep herbs looking fresh during service? submitted by /u/surfwaxgirlie