Herbs are best when cut or torn just before serving. But, if you have to do it ahead of time, the professional chef trick to keeping herbs green and fresh-looking is to first chop/mince with a very sharp knife, place herbs in the center of clean towel and twist towel closed, making a beggar's purse. Rinse under cool running water, gently squeezing until the water runs clear, removing the excess chlorophyll. Dry herbs with a paper towel and store in the fridge until ready to use.
I also try to chop fresh herbs as close as possible to using (as nutcakes said, parsley, thyme, rosemary are fairly sturdy; basil, mint not so much...) Another consideration is use - there's a bit more leeway with herbs cooked down into something (e.g., a braise) than when added just before serving (e.g., a pasta or grain salad, garnish, etc,) when you want them as green/fresh as possible.
Parsley can be chopped several hours ahead and covered tightly put into the refrigerator. For best results, rinse the parsley and let it dry completely before mincing. Chives are delicate and I don't like to chop ahead, plus they only take a minute. Mint is best chopped last minute too. It really discolors and turns black and unappealing if done much ahead. If you have to, I'd tear it instead of mincing.
Sometimes I do my chopping a day or two in advance. I usually put the chopped herbs in a pyrex container with a lid and stick it in the fridge. An exception would be basil because it discolors quickly.
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