Consuming saffron carries very little risk and a great way of adding it to your diet without any risks at all is cooking with it.
On the other hand if you want to use it solely as a natural medicine, we recommend getting advice from a clinical nutritionist.
Having 1g of saffron per day is safe. However research considers 5g to be toxic, especially for pregnant women.
There is also a slight chance of being allergic to saffron, especially if you already have other allergies to plants like rye-grass and olives.