During the summer, you could stick them up in the attic for a month.
I would put them in a paper bag, then keep them out in the warmest part of the house. Eventually the hops will get cheesy smelling. Then after that, they will loose their aroma. Many Belgian companies like to age their hops for a year or two, but I've read of ways to speed that up.
Place the hops in the oven at a low 150-175 degrees for one hour or so. Not sure how well it works, i never tried it.