A pregnant woman can start taking saffron in the second trimester, around the 4th or 5th month, as this is when the risk of early contractions is lower. Consuming 2-3 strands infused in warm milk or water at night can promote relaxation, improve digestion, and enhance mood. Avoid excessive intake, as it may cause dizziness or low blood pressure. Always consult a doctor before adding saffron to your diet to ensure safety for both mother and baby.