The present invention discloses a vacuum freeze-drying processing method of fresh ginsengs. The vacuum freeze-drying processing method comprises steps of material selecting, deep washing and screening, instant high temperature sterilizing, pre-freezing, one-step vacuum freeze drying, moisture preventing and packaging. The processed fresh ginsengs are subjected to the instant high temperature sterilizing and one-step vacuum freeze drying to maximally retain nutrients of ginsenosides, polysaccharides, flavonoids, vitamins, etc., and to enable many easily volatile and heat-sensitive natural ingredients originally unique to the fresh ginsengs to both be very well preserved. Besides, the shapes of the original fresh ginsengs are preserved; the ginsengs are unique in smell and fresh in color, and have characteristics of being clean and sterile, eaten directly, and crisp in mouthfeel; and the whole processing method optimizes technological processes, shortens processing processes, effectivelyimproves processing efficiency, reduces production costs, and effectively extends the shelf life of the fresh ginsengs.