We store them at room temperature. If only for 3-4 few days: under plastic wrap or in the microwave. If about a week: in sealed Tupperware to keep the humidity from getting to them. I don't know if the humidity is an issue for everyone or only for those of us in a very humid climate. The refrigerator will make them last even longer but they won't taste as fresh after refrigeration. Freezer: 4-6 months.
The absolute best place I've found to store brownies though is in my stomach.
I am not aware of any method of freezing herbs that will maintain their freshness, in the general case, especially for delicate herbs such as basil.
The best method I know of to freeze herbs, which I personally would not do and have never tried, is to mince or puree the herbs, then freeze them with water. You might do the freezing in an ice cube tray to have small quantities available. The water is to help prevent the volatile flavors from evaporating, which will happen slowly even at freezer temperatures. Of course, this is still very different than fresh.
I will try to answer the alternate question which is probably what you really want to know: what is the best way to hold fresh herbs to maintain their quality?
The best way to hold fresh herbs is to treat them like a bouquet of flowers. Trim the bottom of the stem ends, so there is a fresh, clean cut. Then put them in a small drinking glass, measuring cup, or other container with water, much like you would put flowers in a vase. The entire thing can then be put in the refrigerator (florist storage rooms are refrigerated, too!). With this technique, you will often be able to get a week or more. (BTW, it also works wonders with celery, which is essentially a giant big herb.)
Probably the second best way is to layer the herbs in a single layer in paper towels, then roll or fold that up so you can put it in a zip lock bag that is not completely sealed (you don't want the moisture from their respiration--herbs are still alive on the stem--to be stuck inside). This too would go into the fridge. You should get at least a few days with this method.
With either method, you can wash the herbs before storage, but with the paper towel method, they should be thoroughly dried after being washed.
Best Answer
Freezing
1) Wash and peel the ripened peaches.
Peel them the same way you do tomatoes - boil water, drop the peaches in for 1 minute, then drop them into ice water. The skin should just slide right off. Slice in half and remove pits. You can leave them in halves, quarter them, or slice them. I prefer slices.
2) Mix w/ sugar & ascorbic acid. Dissolve 1/4 tsp ascorbic acid (available in canning section at grocery store) in 3 TB cold water; mix this along with 2/3 cup sugar into each quart of peaches.
3) Pack into freezer containers or baggies, leaving headspace (room for expansion during freezing).
Canning
1) Same as step one above.
2) Fill hot, sterilized canning jars with fruit and hot water (or juice or syrup - syrup), leaving 1/2 inch headspace. You can make canning syrup for peaches by combining 6 1/2 cups water with 3/4 cup sugar.
3) Put on lids and process. You must use a pressure canner for peaches.
4) You'll want to check out this link for processing times, as the time and pressure depends on your altitude and the type of canning pot you use.