The latent heats of Korean ginsengs were analyzed using the data of equilibrium moisture contents. The latent heat of ginseng with pre-processing, or boiling, was larger than that of ginseng without pre-processing. The latent heat of ginseng in desorption showed a higher value than that in adsorption. The models of latent heats for white ginseng and taegeuk ginseng in desorption and taegeuk ginseng in adsorption were developed.