When to Chop Herbs

Some herbs can be chopped ahead of time—but not these.

During summer, when herbs are at their very best, we throw them into just about any dish. But while most herbs can be chopped a few hours ahead with no ill effect, some are best prepared just before use. Cilantro becomes soapy tasting if chopped in advance. Basil becomes slimy and blackens once chopped. A chopped scallion (not a true herb but often used like one) starts to release a noticeably slimy residue as it sits and, like cilantro, can develop a soapy flavor. It's best to use each of these three immediately after chopping.