The invention relates to frozen and dried maca. The preparation of the maca comprises the following steps of: cleaning maca, airing moisture on the surface of the maca, feeding the maca into a vacuum freezing and drying machine, and cooling and freezing the maca to -35 to -40 DEG C; and drying the frozen maca in vacuum for 15-25 hours at a vacuum degree of 3-10 Pa, thus obtaining the frozen and dried maca, wherein the final drying temperature is controlled to be less than 35-40 DEG C. According to the invention, more than 95%-99% of moisture in the maca can be eliminated, other components in the maca are reserved in an original ecological manner, and particularly, many thermosensitive substances, such as protein, amino acid and volatile substances, are effectively reserved; because the maca is dried with in vacuum with little oxygen, some easily oxidized substances are also protected; and the original shape and properties of the maca is kept, the maca can be preserved for a long time, and thus the effects of maca health-care foods are ensured.