how do you keep garnishes fresh in a hot kitchen fresh over a shift?

what we are doing that i dont feel like is working: putting 1/9 pans in 1/3 pans with ice in the bottom, putting wet paper towels over them, not breaking the main stems off the leaves. the kitchen is pretty hot and it feels like the fresh looking basil or dill ect lose the freshness/sturdiness too fast. any thoughts on what we are doing wrong?