The Anthocyanins in the Korean native Brassica juncea, which were favorably used directly for food or as condiments, were investigated. $quot;Two kinds of anthocyanin were separated from Korean native Brassica juncea by T.L. chromatography and then Robinson test, spectrophotometry, T.L. chromatography, partial hydrolysis were tested for the structural elucidation of these two anthocyanins. It was known that two pigments were peonidin-3-glucoside and peonidin-3-galactoside.